Creamy Mushroom Pasta

Serves: 4


12 oz/350g pasta
1 tblsp olive oil
3 oz/75g butter
2 shallots, chopped finely
2 cloves garlic, crushed
1 tblsp parsley, freshly chopped
7 oz/200g mushrooms, sliced
3 ½ fl oz/100ml white wine
1 pt/600ml double cream


1. Cook pasta as instructed on packet.
2. Melt olive oil and butter in frying pan and fry shallots until lightly coloured.
3. Add garlic, parsley and mushrooms and mix well.
4. Cook thoroughly but gently until almost brown.
5. Add wine and simmer gently until wine has almost disappeared. Add cream and mix thoroughly.
6. Drain cooked pasta, return to pan, drizzle with olive oil, season and stir well.
7. Add a little sauce to coat pasta. Transfer to large heated serving bowl. Top with remainder of sauce.
8. Serve with crusty garlic bread and green salad.

Mary Macmillan, Dowanvale, Glasgow