I used dried mushrooms in this so I could use the stock made from re-hydrating them in the sauce, you don’t have to obviously a veg or chicken stock cube will do the same job.
- 200g Oyster Mushrooms
- 50g Dried Shitake
- 120g Spaghetti (or your favourite one whatever you have to hand)
- Stock from the mushrooms (c.50ml)
- 40ml Double Cream
- 20ml White Wine
Start off by re-hydrating the mushrooms and then bring some salted water to the boil for the pasta. Cook the pasta according to the instructions (about 8 minutes for spaghetti). With the pasta on, slice the mushrooms and then fry them off in a pan. Remove them from the pan and leave to one side.
Keep the pan on a high heat and add the sauce ingredients, cook them down until they reduce by half. Drain the cooked pasta and add that along with the mushrooms to the sauce. Make sure everything is well coated and serve.