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Creamy mushroom penne

Creamy mushroom penne

Comfort food doesn't get much better than this creamy mushroom penne and it's ready in just 15 minutes

Prep: 5 mins
Cooking: 10 mins

What you need:

  • 350g Penne
  • 1 tbsp olive oil
  • 250g brown closed cup mushrooms, sliced
  • 1 garlic clove, peeled and crushed
  • 150ml dry white wine
  • 200ml pot half fat crème fraîche
  • 1/2 tsp freshly grated nutmeg
  • 3 tbsp parmesan cheese
  • 2 tbsp chopped fresh flat parsley

What to do:

  1. Bring a large pan of boiling water to the boil. Add the penne and cook for 10 mins or according to packet instructions until just tender.
  2. Whilst the pasta cooks make the sauce: Heat the oil in a large frying pan, when hot add the mushrooms and sauté for 5 mins over a high heat until golden brown. Add the garlic and cook for 1 min, stirring.
  3. Add the white wine and cook briskly until nearly all the wine has evaporated. Add the crème fraîche then gently reheat until the sauce is smooth. Stir in the nutmeg and season to taste. Remove from the heat.
  4. Drain the penne in a colander then return to the pan. Stir in the mushroom sauce and the cheese. Divide between plates then scatter over the parsley. Serve with more parmesan cheese if liked.

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Mushroom Bureau

Mushroom Bureau

Not only are mushrooms inexpensive and versatile, they are also satisfying, delicious and nutritious. Their succulent and unique meaty taste adds depth and gives a balanced flavour to dishes, making them a scrumptious meat substitute.

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