3 Mushroom Pasta
Olive oil and knob of vegan margarine for frying
100g white button mushrooms, sliced
100g shiitake mushrooms, sliced
100g Oyster mushrooms, sliced
Handful each of basil, curly leaved parsley and Italian parsley (or just one kind of parsley), chopped
1birdseye chilli, finely chopped
1/2 red onion, diced
2 garlic cloves chopped
splash of white wine
Cooked pasta (we used a gluten free corn and rice twist pasta but any kind will do)
Have all mushrooms, onion, chilli, garlic and herbs sliced and ready. Heat olive oil and knob of margarine in a deep frying pan until margarine is melted. Add in garlic, onion and chilli and fry until onion is translucent.
Add mushrooms and splash of wine and stir. Leave it to cook while you chop up all the herbs finely. When the mushrooms are soft, add in herbs and cook for a few minutes.
Serve on top of cooked pasta!
This was so yummy. Each mushroom had such a distinctive flavour. I've never had shiitake or oyster mushrooms before and I now know I like them.