Sat, 4 November 2023
INGREDIENTS:
Glug of Olive Oil
Knob of Butter
1 Shallot, finely chopped
2 cloves of Garlic, finely chopped
300g Mixed Mushrooms, brushed or peeled but not washed
100ml White Wine
Zest of 1 Lemon
Large handful of Walnuts, toasted on a dry pan and chopped finely.
Flat leaf Parsley
50g Parmesan cheese, grated
150g dried Spaghetti
METHOD:
1. In a large, heavy based pan, melt the butter and add the oil.
2. Sweat off the shallots with a pinch of salt.
3. Add the mushrooms and cook on a gentle heat for about 10 minutes, stirring regularly. The
mushrooms should release their juices but then re-absorb them with the extra flavours of the
pan. Start to cook your spaghetti now.
4. When the mushrooms are golden, add the white wine and turn up the heat to allow it to
bubble away. Add the lemon zest, parmesan and most of the walnuts and parsley (reserving a
little for topping each bowl).
5. Take a cupful of the pasta cooking water and add to the pan before adding the spaghetti.
Toss the spaghetti in the mushroom mixture thoroughly before serving.
6. Finish with the reserved parsley and walnut.
