Preparation time: 5 mins
Cooking time: 10 mins
2 tsp olive oil
200g white button mushrooms, sliced
½ garlic clove, peeled and crushed
75ml dry white wine, optional
100ml crème fraîche
1/4 tsp freshly grated nutmeg
2 tbsp parmesan cheese
1 tbsp chopped fresh flat parsley
1. Bring a large pan of boiling water to the boil. Add the penne and cook for 10 minutes 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 minutes 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.
I love the fact that my wife signs me up for these random tasks. Like eating mushrooms three to four times a week. Luckily I like mushrooms. I’m just not sure if I like them enough. There’s also the small fact that I am training for the Otillo in September (I hear you had a good laugh at that. Thanks for the support) and I am also doing boxing training twice a week. I’m just not convinced that mushrooms are the ultimate training supplement.
There’s also the slight problem that I don’t use recipes. Ever. I hate recipes and always think I can improve them and then the final product looks nothing like the original. And so I make stuff up. But Shelli says I can use these recipes as a guide and do whatever I like with them. I just can’t add meat or chicken.
Okay, so this one – the Creamy Mushroom Penne – was not chosen because it sounded great. It was chosen because it was quick, and I had all the ingredients at home. My daughter will also eat anything with pasta and Shelli will eat anything with parmesan cheese, and so I thought we’d be onto a winner.
And I must say that it was pretty good. It was a very cold night and so we all felt like pasta. The mushrooms weren’t the main feature of the dish and so Kayla ended up eating quite a few, and it was very very quick to make. I thought it needed a good dose of black pepper and some salt (we use vegetable salt) but the parmesan cheese added a nice “bite”. Try not to use the ready-grated cheese – it has no flavour whatsoever – grate the real stuff. Let people grate some over their food at the table too.
All in all – a good start. We also had mushroom soup on Sunday night with hot bread rolls. Not bad!
Yum – I loved this! I also loved the white wine that went into the sauce, and drank a glass while watching Stephen cook. I think he was pleasantly surprised at the recipes – I think he imagined us eating salad four times a week. It was also nice that it was quick – but you still get the satisfaction of eating a home-cooked meal. Kayla also got involved and cut all the mushrooms (I have an egg slicer and showed her how to put the mushroom in and slice it – she loved it). The mushroom soup was good too – but Kayla only had one spoon of it. To be fair, it looked VERY unappetising but was absolutely divine.
I think this is something I would make when Stephen is working late or away. It’s pretty easy and he took the leftovers to work for lunch the next day.
I don’t think I can like mushrooms.
(Shelli NT: she ate half of her meal!!)