This is a great midweek meal packed with flavour, that can be on the table in 20 minutes. The garlic and sage mushrooms are a great addition to many dishes beyond simply pasta, try adding them to a risotto, an omelette, to serve with a steak or to toss through a salad.
Recipe: Garlic Mushrooms & Sage Parpadelle
Preparation time: 15 minutes | Cooking time: 20 minutes | Serves: 4
Ingredients
- 150g unsalted butter, diced
- ½ cup fresh sage leaves
- 500g Swiss brown mushrooms, sliced
- 2 tablespoons lemon juice
- 3 cloves garlic, crushed
- ½ teaspoon chilli flakes (optional)
- ½ cup (40g) parmesan, finely grated
- salt flakes and freshly ground black pepper
- To serve:
- 500g dried Parpadelle Parmesan, extra to garnish
Method
- Cook pasta following pack instructions. Drain, reserving ½ cup cooking water.
- Meanwhile, melt 100g butter in a large saute pan over a medium heat until it bubbles and the milk solids turn a golden colour and release a nutty aroma.
- Add sage leaves to pan in small batches, frying for about 1 minute and turning during cooking. Remove from pan with a slotted spoon and repeat process until all leaves are cooked. Set aside until required.
- Add mushrooms and lemon juice to the same pan, stirring until well coated in butter. Cover and cook for 5 minutes or until mushrooms collapse and release their juices. Add garlic, chilli, salt and pepper and cook for a further 2 minutes.
- Add hot pasta, remaining butter, parmesan and reserved cooking water to the pan, tossing gently until parmesan has melted and pasta is coated in a silky sauce.
- Serve pasta topped with crispy fried sage leaves and extra parmesan and chilli (if desired).
