A rich, velvety pasta with caramelised mushrooms and fresh parsley.
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients:
- 500g Monty and Sons Trumpet Pasta
- 500g mushrooms (any variety - the more the merrier)
- 2 medium shallots, finely chopped (or use onions)
- 250ml cream
- 30g unsalted butter, cut into pieces
- 15g Parmesan, finely grated, plus extra for serving
- 40g fresh parsley, finely chopped
- Salt
- Freshly ground black pepper
Method:
1. Bring a large pot of salted water to the boil and cook your pasta until al dente. While the pasta is cooking, finely chop your shallots or onions and sweat them in a large pan over medium heat until softened and translucent. Add the chopped mushrooms to the pan and continue cooking, allowing them to caramelize and soften completely. This is where the magic happens - don't rush this step.
2. Once your mushrooms are beautifully caramelised, crack lots of black pepper over them. Pour in the cream and let everything simmer gently for about five minutes, allowing the flavours to meld together. Grate the Parmesan into the mixture and add a knob of butter, stirring until the sauce becomes silky and velvety.
3. Before draining your pasta, reserve a cup of the starchy cooking water. Add a good splash of this pasta water to your mushroom sauce to loosen it slightly. Drain the pasta and toss it through the creamy mushroom sauce until everything is well coated. Taste and adjust the salt as needed.
4. Serve immediately with a generous scattering of fresh parsley and extra grated Parmesan on top.
Chef Tips:
Mix different mushroom varieties for deeper, more complex flavour. Swiss brown, shiitake, oyster, and button mushrooms all work beautifully together. Don't overcrowd the pan when cooking mushrooms—they should caramelise, not steam. If your pan is small, cook them in batches. The pasta water is essential for creating the perfect sauce consistency, so don't skip reserving it. Fresh parsley adds brightness that cuts through the richness, so use it generously.
