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Creamy bucatini with mushrooms
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1 tbsp extra virgin olive oil
250g pack chestnut mushrooms, sliced
3 cloves Cooks’ Ingredients Garlic, crushed or 3 tsp Cooks’ Ingredients Garlic Purée
Small bunch from a pot of Cooks’ Ingredients Flat Leaf Parsley, washed and chopped, plus extra to sprinkle
4 tbsp white wine, such as Cailfornian Chardonnay
2 tsp Cooks’ Ingredients Porcini Mushroom Powder
200ml tub half fat French crème fraîche
1. Bring a saucepan of salted water to the boil. Lower in the pasta and cook for 8-10 minutes or until tender.
2. Heat the oil in a frying pan, add the mushrooms and fry for about 3 minutes, turning frequently until beginning to brown. Add the garlic and cook for 1 minute.
3. Stir in the parsley, wine, mushroom powder and crème fraîche and season. Heat through, stirring for 1 minute.
4. Drain the pasta and return to the pan and tip in the contents of the frying pan. Pile into shallow bowls and serve scattered with extra parsley.
Typical values per serving: