MUSHROOM BLACK RECIPES

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CREAMY MUSHROOM PASTA RECIPE | JAMIE OLIVER PASTA RECIPES



Creamy mushroom pasta recipe | Jamie Oliver pasta recipes image

Total Time 16 minutes

Yield 2

Number Of Ingredients 5

150 g dried trofie or fusilli
2 cloves of garlic
250 g mixed mushrooms
25 g Parmesan cheese
2 heaped tablespoons half-fat crème fraîche

Steps:

    1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
    2. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones.
    3. Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
    4. Toss the drained pasta into the mushroom pan with a splash of reserved cooking water.
    5. Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.

Nutrition Facts : Calories 402 calories, FatContent 13 g fat, SaturatedFatContent 5.7 g saturated fat, ProteinContent 16.8 g protein, CarbohydrateContent 58.1 g carbohydrate, SugarContent 3.7 g sugar, SodiumContent 0.8 g salt, FiberContent 3.6 g fibre

MUSHROOM STROGANOFF | JAMIE OLIVER MUSHROOM RECIPES



Mushroom stroganoff | Jamie Oliver mushroom recipes image

Total Time 20 minutes

Yield 2

Number Of Ingredients 11

400 g mixed mushrooms
1 red onion
2 cloves of garlic
4 silverskin pickled onions
2 cornichons
4 sprigs of fresh flat-leaf parsley
olive oil
1 tablespoon baby capers
50 ml whisky
smoked paprika
80 g half-fat crème fraîche

Steps:

    1. Get all the prep done before you start cooking: trim the mushrooms, tearing up any larger ones and leaving any smaller ones whole, peel and finely slice the red onion and garlic, and finely slice the pickled onions and cornichons. Pick and roughly chop the parsley leaves, finely chopping the stalks.
    2. Place a large non-stick frying pan over a high heat, throw in the mushrooms and red onions, shake into one layer, then dry-fry for 5 minutes (this will bring out the nutty flavour), stirring regularly.
    3. Drizzle in 1 tablespoon of oil, then add the garlic, pickled onions, cornichons, parsley stalks and capers.
    4. After 3 minutes, pour in the whisky, tilt the pan to carefully flame, or light with a long match (watch your eyebrows!), and, once the flames subside, add ¼ of a teaspoon of paprika, the crème fraîche and parsley, then toss together.
    5. Loosen with a splash of boiling water to a saucy consistency, and season to taste with sea salt and black pepper.
    6. Divide between plates, sprinkle over a little paprika, and serve with fluffy rice.

Nutrition Facts : Calories 251 calories, FatContent 13.9 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 6.7 g protein, CarbohydrateContent 11.9 g carbohydrate, SugarContent 7.9 g sugar, SodiumContent 0.8 g salt, FiberContent 4.3 g fibre

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