Oct 14, 2024
This quick and easy creamy bacon and mushroom pasta recipe is perfect for weeknight dinners. Ready in 60 minutes!
Ingredients
500 g fusilli pasta
200 g streaky bacon, chopped
200 g White mushrooms (mix of small & large)
2 cloves garlic, chopped
½ cup white wine (optional)
300 ml thickened cream
1 handful of parsley, finely chopped
½ cup grated parmesan, plus extra to serve
Salt & pepper
Directions
Bring a large pot of water to a boil. Add a good pinch of salt.
Add chopped bacon to a pan (no need to add oil). Put on medium heat and allow to sizzle away for 1-2 minutes. Once the fat starts to melt, add the mushrooms and toss to coat. Now add the garlic and season with a small pinch of salt and lots of pepper. Add the wine (if using, and bring to the boil). Now, add the cream and cook for 1-2 minutes until it just starts to thicken. Then turn the heat off.
Add pasta to boiling water and cook.
Turn the heat back on to the pan and add the cooked pasta to the sauce. Add the parsley and parmesan and toss or stir until each piece of pasta is coated in sauce. Serve and garnish with extra pepper and cheese if you want.
May 21, 2024
Nourishing and perfect for those cooler months, say hello to your next comfort food!
Ingredients
3 cloves garlic, minced
1 small onion, diced
600 g button mushrooms, sliced
1 tbsp butter
1 tbsp olive oil
2 cups (500g) orzo/risoni
4 cups chicken stock
¾ cup Parmesan cheese, grated (plus more for finishing)
2 cups spinach
Salt & pepper
1 cup white wine (optional)
Directions
Drizzle olive oil in a pan.
Add onion & sauté on medium heat.
Add butter then sauté mushrooms and cook for 3–5 minutes. Add garlic and sauté until fragrant.
Lower the heat, add in white wine (optional) and allow to simmer and reduce.
Add the orzo, stir for 1–2 minutes.
Add chicken stock, bring to a boil and then simmer for 10–12 minutes, stirring occasionally until liquid has reduced.
Add spinach, Parmesan cheese, salt & pepper and stir to combine.
Mar 4, 2024
This creamy ricotta mushroom pasta is not only just quick and easy to make but it’s super moreish too.
Ingredients
450 g button mushrooms, sliced
1 box pasta, cooked to box instructions
1 tbsp olive oil
1 red onion, diced
2 garlic cloves, minced
¼ cup unsalted butter, cut into pieces
1 cup ricotta cheese
1 cup spinach
½ cup veggie broth
½ lemon, zest & juice
½ cup parmesan cheese, grated
Salt & pepper
2 tsp parsley, chopped
1 cup pasta water
Optional: breadcrumbs on top
Directions
Heat olive oil in a pan over medium-high heat and then sauté red onion until fragrant, about 2 minutes. Add garlic and sauté for 1 minute.
Add butter and sliced mushrooms and cook for about 2 minutes, then stir through ricotta cheese and veggie broth until melted and smooth. Stir through parmesan cheese, spinach and zested lemon.
Stir through cooked pasta with another cube of butter if desired.
Sprinkle grated cheese, breadcrumbs and chopped parsley on top.
Sep 28, 2023
Creamy, smooth and flavoursome, this mushroom ravioli is irresistibly good
Ingredients
250 g Swiss brown mushrooms, finely sliced
150 g portobello mushrooms, finely sliced
1 shallot, finely sliced
2 tbsp olive oil
2 tbsp butter
5–6 sprigs of thyme, wrapped together with twine
⅓ cup of dry white wine
1 garlic clove, minced
300 ml thickened cream
1 tbsp sea salt, extra for seasoning pot of boiling water
1 tbsp cracked black pepper
250 g store-bought mushroom ravioli
To serve
Drizzle of olive oil
Sprigs of thyme
Handful of chives, finely chopped
Cracked black pepper
Directions
First add the olive oil, butter, chopped shallots and thyme to a pan and cook on low heat moving the pan around to not let it burn.
While that is cooking, chop the Swiss brown mushrooms two ways – in quarters, and finely sliced just to give a variety of textures. Do the same to the portobello mushrooms, then add all the mushrooms into the pan and toss to coat. Then let the mushrooms sit untouched until they start to brown, roughly 15 minutes.
Next, pour in the white wine and deglaze the bottom of the pan, scraping away the fond (the brown bits at the bottom of the pan).
Now add in the minced garlic. Give that a stir and cook for further 2–3 minutes before adding in the cream.
Carefully toss and add in the salt & pepper. Set aside while you cook the ravioli.
In a pot of boiling water, add a good handful of salt & cook the mushroom ravioli until they start to float, then transfer them into the sauce. If the sauce has thickened, add a tablespoon of pasta water at a time to loosen it up. Toss to coat.
All that’s left to do is plate up. Spoon the sauce on top and garnish with a drizzle of olive oil, cracked black pepper, sprigs of thyme and chopped chives and enjoy!
Sep 8, 2023
This lasagne is not only easy to make but it is filled with three different kinds of mushrooms – perfect for those who can’t get enough of the mighty mushie!
Ingredients
Mushroom sauce
500 g portobello mushrooms
500 g Swiss brown mushrooms
500 g button mushrooms
1 white onion
3 garlic cloves
1 carrot
3 celery sticks
2 tbsp olive oil
3 cups vegetable stock
⅓ cup dried porcini mushrooms
1 tbsp sea salt
1 tbsp cracked black pepper
1 tsp dried chilli flakes
1 tbsp tomato paste
1 tbsp brown sugar
1 tin (400g) of chopped tomatoes
1 cup red wine
Bundle of herbs, 3–4 sprigs of thyme and of rosemary, tied together
3 bay leaves
Béchamel sauce
2 tbsp butter
2 tbsp flour
2 cups milk
¼ cup dried porcini mushrooms
1 tsp white pepper
1 cup parmesan, grated
Other ingredients
1 packet of lasagne pasta sheets
750 g of cheddar, grated
1 ball of mozzarella, torn
To serve
1 white button mushroom, raw, sliced
Drizzle of olive oil
Directions
For the Mushroom sauce:
First place the dried porcini mushrooms in the vegetable stock on the stove to simmer.
Next in a blender, blitz the onion, garlic, carrots & celery until it’s a chunky paste. Place into a big pot with a dash of olive oil. Sauté for 1–2 mins.
Prep the fresh mushrooms. Roughly chop the portobello mushrooms; and blending the Swiss browns and buttons. Add all into the big pot and cook until mushrooms have reduced by half in size.
Then add in the salt, pepper, chilli flakes, tomato paste, brown sugar and the tin of tomatoes. Stir & cook until golden then pour in the red wine. Cook for a further 5 mins.
Next pour in the stock along with the bundle of herbs and bay leaves. Cook with the lid on for 20–25 mins or until the sauce has thickened.
For the Béchamel:
Melt the butter in a pot. Once melted add in the flour and whisk until golden and bubbly. Then, still whisking to ensure there are no lumps, slowly pour in half the milk. Add in the remaining milk, along with the dried porcini & white pepper. Cook on low heat, stirring continuously until it starts to thicken. Turn off heat and add the parmesan. Stir to combine.
Building the lasagne:
Now layer the lasagne – mushroom sauce at the bottom; next sheets of pasta; then Béchamel sauce on top with some cheese. Repeat layering until no sauce remains.
Cook in a 180°C oven for 40 mins until the top is golden and bubbly.
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