Ingredients
- 400 g penne pasta
- 2 tbsp butter
- 1 tbsp extra-virgin olive oil
- 1 red onion, peeled and sliced
- 400 g of mushrooms, sliced
- 125 ml white wine
- 125 ml cream
- 2 tbsp chopped oregano or parsley
- sea salt and freshly grounded black pepper
- chopped chives for garnish (optional)
Penne with mushrooms and oregano
This is one of the first simple recipes I learned as a young chef and I still love to enjoy this dish for a dinner at home.
Method
Bring a large pot of salted water to the boil. Add the pasta and cook until al dente.
While the pasta is cooking in another large saucepan heat the butter and olive oil, add the onion and cook until soft. Add the mushrooms and cook for a further 2-3 minutes.
Pour in the wine and simmer until the liquid has reduced by half. Stir in the cream and bring to the boil. Add the herbs; switch off the heat and season to taste.
Drain the pasta, tip it into the mushroom pan and toss it all together. Serve garnished with chopped chives (optional).
Submitted byLuke Mangan
Tips and Tricks
Cream often goes to waste if it is forgotten about in the fridge – instead it can be frozen in small freezer safe containers and defrosted when needed.
Store Mushrooms unwashed in a brown paper bag – the bag absorbs excess moisture and prevents the mushrooms from going soggy or moldy.
Recipes usually call for chives in small quantities – try growing your own! Its convenient as herbs are always on hand, and saves waste as you only use as much as you need.
