Garlic Butter Mushroom Pasta

Serves 2
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Directions

  1. 1Slice the mushrooms into rounds about an inch thick. Keep the tops and any trimmings for later.
  2. 2Lightly score the round slices with a knife on both sides.
  3. 3Add 1 tbsp butter to a pan on medium heat and add the mushroom slices.
  4. 4Cook for a couple of minutes on one side or until golden and then turn.
  5. 5Remove from the pan and save for later.
  6. 6Put your pasta on to boil in salted water.
  7. 7Add another tbsp of butter to the pan.
  8. 8Finely dice the shallots and add to the pan.
  9. 9Cook for 3-4 minutes or until soft and translucent.
  10. 10Mince the garlic and finely chop the capers.
  11. 11Finely chop any of the leftover mushroom trimmings.
  12. 12Add to the pan with the shallots and the remaining tbsp of butter.
  13. 13Cook for 2-3 minutes over the heat.
  14. 14Pour in the white wine and turn up the heat.
  15. 15Leave to bubble for a minute to burn off the alcohol and then add the mushroom rounds back into the pan.
  16. 16Stir for 2-3 minutes to let them soak up the flavours and then add a ladleful of pasta water.
  17. 17Mix well and slightly reduce.
  18. 18Drain the cooked pasta and add it back into the pan.
  19. 19Season with salt and pepper to taste.
  20. 20Gently toss the pasta around in the sauce and then add the chopped parsley.
  21. 21Squeeze in the juice of the lemon.
  22. 22Serve and enjoy!

Ingredients

  • 150 g dried pasta (I used fettuccine)
  • 3 tbsp vegan butter
  • 250 g king oyster mushrooms
  • 100 g shallots
  • 4 cloves garlic
  • 3 tbsp capers
  • 100 ml white wine
  • 2 tbsp chopped parsley
  • 1 lemon
  • salt and pepper

Equipment

pan
Garlic Butter Mushroom Pasta | Clip Recipe