R E C I P E :
- 1/2 punnet of chestnut mushrooms
- 1tbsp salted butter
- 2tbsp creme fraiche / Nush cheese
- Pasta (I always estimate by eye here)
- Salt & Pepper to season
- Fresh basil
- Dried coriander (optional)
> Start off by boiling the kettle and getting the pasta on to cook.
> Meanwhile, heat up a frying pan, slice the mushrooms and add to a pan with the butter. Cook until nice and golden brown and soft.
> Once the pasta has cooked, drain the water and place back into the pan. Stir in the creme fraiche, seasoning and mushrooms.
> Top with fresh basil leaves, a sprinkling of dried coriander and if you fancy it some grated cheese too.
Enjoy.
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