This is a great quick mid-week meal with delicious mushrooms and gremolata, a wonderful mix of parsley, garlic and lemon zest.
Ingredients: 40g Oyster, 100g chestnut and button mushrooms, 60g cavolo nero, bunch of parsley and 3 garlic cloves.
From the larder: 200g fettuccine or other pasta, olive oil, zest and juice of ½-1 lemon, salt and pepper (optional: 2 tbsp white wine, dollop of crème fraîche).
- Make the gremolata: finely mince the garlic and the parsley. Add the lemon zest and chop together.
- Start cooking the pasta in a large saucepan of salted water.
- Slice the mushrooms and heat 1 tbsp of olive oil in a frying pan. When hot, add the mushrooms and fry for a few minutes until browning and starting to sweat. If you have it, add 2 tbsp of white wine and continue cooking until wine has evaporated and mushrooms glazed.
- Add another tbsp of olive oil and the gremolata and cook for another minute or so.
- Finely shred the cavolo nero and add it to the pasta water for the last 4-5 minutes of cooking.
- When pasta is al denté, remove ½ cup (approx. 50ml) of pasta water before draining and add ¼ cup (approx. 25ml) to the mushrooms and stir together along with the juice of ½ a lemon.
- Drain the pasta and cavolo nero and toss with the mushrooms. If it seems dry, add 2-4 tbsp of the reserved pasta water.
- Serve in warmed bowls with optional Parmesan grated on top and a dollop of crème fraîche.
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