Recipes -Chuafa Oil Creamilicious mushroom medly pasta

Serves 4

Ingredients

To cook Pasta
400g Uncooked Pasta
1 tsp Extra Vigin Chufa Oil
1 tsp Sea Salt

To Cook Mushroom Sauce
1 Tbs Extra Virgin Chufa Oil
4 Cloves Garlic, Minced
3 Cloves, Shallots, thinly chopped (if no shallots, replace with small red onions)
70g Dried Porcini Mushrooms
250g Fresh White/Brown Swiss Mushrooms, Sliced
100g Fresh Shitake Mushrooms, Sliced
200ml Cooking Cream
200ml Full Cream Milk (Can be replaced with Skimmed Milk)
100g Parmesan Cheese
1 Sprinkle Black Pepper
4 Sprinkle Fresh Parsley Leaves

Steps

1. Bring a large pot of water boil; add a tsp of salt and Chufa oil respectively. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, (~10 min). Drain, wash over running water and transfer to a pasta bowl.
2. Rinse the dried porcini mushrooms quickly and soak in warm drinking water. Squeeze dry the porcini & keep the soaking water (which will be added later to the sauce). Do the same for shitake mushrooms but leave out soaking.
3. In a non-stick pan heat up 1 tbs of Chufa oil. Add minced garlic and chopped shallots and lightly toss until garlic and shallots start to turn golden brown; then, add in the Porcini and shitake mushrooms.
4. As the mushrooms start to become half cooked, add in the sliced Swiss button mushrooms. (Note: water content from swiss buttons will cause mixture to become watery.)
5. Once mushrooms are cooked, add in cooking cream; stir continously. When cream is boiling, add milk, porcini soaking water and cheese; stir continously. Add a sprinkle of black pepper to taste.
6. Plate a portion of pasta and generously top up with creamy mushroom sauce! Sprinkle some black pepper and parsley for taste and garnish!

P.S. ​This mushroom medley sauce is an all-rounder that goes well with short and long pasta! It's the kind which your very-picky elder brother asks for a second serving of pasta with extra serving of sauce! You know you nailed this!