This is a really good, simple recipe. It's also very flexible, if you fancy something more substantial.
1 tbsp olive oil
1 red onion, chopped
1 clove garlic, chopped
600g mushrooms, sliced
4-5 tbsp creme fraiche
1 tsp paprika
1 tsp basil
1 tsp oregano
Black pepper
Optionally
3 rashers bacon, chopped and fried with the onion and garlic
150g chicken thighs, replacing 300g of mushrooms
Heat the oil in a saute pan on a medium-high heat. Add the onion and garlic, lower to medium heat and fry until soft.
Add half the mushrooms and stir. After about a minute, add the other half. I usually use half plain white mushrooms and half portobello or chestnut.
Add the herbs and spices, cover the pan and allow the mushrooms to saute in their own juices, stirring occasionally.
Stir in the creme fraiche and simmer while stirring.
Serve with tube or thick ribbon pasta.
1 tbsp olive oil
1 red onion, chopped
1 clove garlic, chopped
600g mushrooms, sliced
4-5 tbsp creme fraiche
1 tsp paprika
1 tsp basil
1 tsp oregano
Black pepper
Optionally
3 rashers bacon, chopped and fried with the onion and garlic
150g chicken thighs, replacing 300g of mushrooms
Heat the oil in a saute pan on a medium-high heat. Add the onion and garlic, lower to medium heat and fry until soft.
Add half the mushrooms and stir. After about a minute, add the other half. I usually use half plain white mushrooms and half portobello or chestnut.
Add the herbs and spices, cover the pan and allow the mushrooms to saute in their own juices, stirring occasionally.
Stir in the creme fraiche and simmer while stirring.
Serve with tube or thick ribbon pasta.
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