MUSHROOM FARFALLE RECIPES

Steps:

• Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
• Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
• Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.

Steps:

• Preheat oven to 450°F. Line a baking sheet with parchment paper.
• Roughly chop 8 oz. of the mushrooms; set remaining 12 oz. mushrooms aside for gravy. In a food processor combine the chopped mushrooms and 1 cup of the onion. Pulse to a chunky texture. Add white beans, bread crumbs, quinoa, ½ cup fresh parsley, 1 tablespoon fresh sage, 1 tablespoon fresh thyme, the flaxseed, 6 cloves garlic, 1½ teaspoons white wine vinegar, baking soda, the sea salt, and black pepper. Pulse to a coarse texture. Roll about 2 tablespoons of the mushroom mixture into a ball and place on prepared baking sheet. Repeat with the remaining mixture.
• Bake 30 to 35 minutes or until wheatballs are browned and crispy.
• For Mushroom Gravy, slice the remaining mushrooms. Transfer to a saucepan. Add the remaining 2 cups chopped onions, 6 cloves garlic, 1 tablespoon fresh sage, and 1 tablespoon fresh thyme. Cook over medium-low about 10 minutes or until all liquid has been cooked off and mushrooms start to brown. Remove ½ cup of the mushrooms from pan; set aside. To the saucepan add the plant-based milk, oat flour, and the remaining 3 teaspoons white wine vinegar. Transfer to a blender; cover and blend until smooth. Return sauce to saucepan; cook about 4 minutes more or until thickened. Stir in the reserved mushrooms.
• Cook pasta according to package directions, adding spinach the last minute of cooking; drain. Transfer pasta mixture to a large serving dish. Arrange wheatballs on pasta. Spoon Mushroom Gravy over top. Sprinkle with chopped parsley.