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    Mushroom, sage & nut butter bucatini

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    Mushroom, sage & nut butter bucatini

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes

    Serves: 2


    10g Cooks’ Ingredients Wild Mushrooms
    2 tsp No.1 Balsamic Di Modena IGP Invecchiato
    75g unsalted butter, cubed
    8-10 small sage leaves
    200g pack No.1 Mixed Exotic Mushrooms, sliced
    200g No.1 Bucatini
    No.1 30-Month Parmigiano Reggiano DOP, to serve



    1. Bring a large saucepan of lightly salted water to the boil.  In a small bowl, soak the wild mushrooms in 3 tbsp boiling water and the vinegar for 5 minutes to soften.  

    2. Melt the butter in a large frying pan over a high heat and cook for 3-4 minutes until foamy and nut brown. Add the sage and cook for 30 seconds or until crisp. Remove with a slotted spoon and set aside.  Add the exotic mushrooms and some seasoning to the pan. Cook for 4-5 minutes, or until golden. Add the wild mushroom mixture and
    cook for 2 minutes, or until reduced slightly.

    3. Meanwhile, cook the pasta according to pack instructions. When just tender, remove to the frying pan with tongs. Toss to combine.

    4. Divide between 2 shallow bowls or plates. Finely grate plenty of cheese over the top, then finish with the crispy sage leaves and some freshly ground black pepper. Delicious with a dressed rocket salad.


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