Toasted Mushroom Pasta

Stumbled across this Toasted Mushroom Pasta dish whilst searching for some vegetarian recipes.  My first thought was toasted mushrooms and how scrumptious that sounded.  However toasted pasta was a new one to me.  I just had to give this a go and the results were very pleasing.

Firstly, the wonderful smells.  It reminded me of an Italian restaurant.  Certainly grabbed the kids attention as they asked what the yummy smell was and if I was making garlic bread.  

As this dish is a little different to our normal pasta meals I wasn't sure what everyone would think.  The kids gave it a 9½ out of 10.  That's a keeper as far as I'm concerned.

Note:  It asks for ½ cup dry white wine.  As we don't drink wine I usually have those little satchets handy for recipes.  I did have a red wine satchet however had run out of white.  Instead of purchasing a satchet I replaced it with watered down white wine vinegar and it worked well.  

Toasted Mushroom Pasta

3 tablespoons olive oil
1 tablespoon butter
225g mushrooms, thinly sliced
2 cloves garlic, crushed
¼ cup parsley, chopped
1 teaspoon dried oregano
½ cup dry white wine (see note above)
250g macaroni pasta
2 cups chicken stock
Cracked black pepper for seasoning
¼ cup cream
Optional:  grated parmesan cheese and spring onion for topping

Heat a large pan over a high heat and add 1 tablespoon of the oil.  Quickly fry the mushrooms for 2-3 minutes making sure you don't cook them through as yet.  A little under done is perfect.

Reduce the heat to medium and add the garlic, parsley and oregano.  Cook for another 2 minutes.

Pour in the wine and simmer for a further 5 minutes.

Remove the mushroom and sauce mixture to a clean bowl.

Without wiping the pan add the remaining olive oil and butter.  Once the butter has melted add the macaroni.  Constantly stir for approximately 5 minutes or until the pasta starts to turn a golden colour.  

Once the pasta has toasted add the chicken stock and season with black pepper.   Mix well and simmer until the pasta is just tender.  Whilst cooking give it an occasional stir to rotate the pasta and also avoid it from sticking.

Return the mushroom and sauce mixture to the pan and mix everything together well.  Add the cream and cook for a few minutes.

Remove from the heat and serve.  I added freshly grated parmesan cheese and spring onions on top.

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