Indulge in the earthy allure of our Mushroom Pasta recipe. Al dente pasta swirls are elegantly coated in a velvety sauce brimming with sautéed mushrooms, creating a symphony of umami-rich flavours that dance on your palate. This dish embodies the art of simplicity, celebrating the essence of fresh mushrooms and perfectly cooked pasta. Whether enjoyed as a satisfying solo meal or served as a canvas for culinary creativity, our Mushroom Pasta promises a taste of comfort and elegance, offering a wholesome and inviting dining experience in every forkful.
- 300 g Arborio Rice
- 1 litre of Water
- 1 cube Veg/Chicken Stock
- 3 tbsp Olive Oil
- 1 each onions diced
- 3 cloves garlic rough diced
- 200 g White Mushrooms chopped
- 200 g Portobello Mushrooms chopped
- 1 tbsp Fresh parsley
- 2 tbsp Parmesan cheese
- 1-2 tsp Truffle Oil
Heat up your stock (1 stock cube + 1 litre water) to a simmer.
Heat the Olive oil in large saucepan and add the onion, cook for a bit then add garlic. Cook over medium heat then add mushroom and saute until browned.
Add in rice and stir and add a ladleful of the stock and simmer and stir or until the liquid has been absorbed. Continue to add one ladleful of stock at a time until rice is plump and tender and just passed al-dente.
Add in truffle oil and stir well.
Remove from the heat and immediately add in chopped parsley, Parmesan and seasoned well with salt and pepper.