10 Minute Mushroom Sauce
INGREDIENTS
pasta for 4 (we used linguine)
6 Portobello mushrooms
1½ cups chicken stock
4 cloves garlic, peeled only
1 tsp each salt and pepper
½-¾ cup cream
½ cup grated Parmesan cheese
6 Portobello mushrooms
1½ cups chicken stock
4 cloves garlic, peeled only
1 tsp each salt and pepper
½-¾ cup cream
½ cup grated Parmesan cheese
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METHOD
1. Cook the pasta in boiling salted water until tender.
2. While the pasta is cooking, in a separate saucepan put the mushrooms, chicken stock, garlic, salt and pepper. Cover and boil for 10 minutes.
3. Puree in a food processor with the cream and Parmesan cheese.
4. Drain the pasta and toss quickly in the mushroom sauce. Serve garnished with Parmesan cheese and your favourite herb. If wished serve over pan-fried or baked mushrooms.
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