LYNTON'S MUSHROOM PASTA

INGREDIENTS
  • 40 ml extra virgin olive oil
  • 100 g unsalted butter
  • 2 small leeks, finely sliced
  • 500 g assorted mushrooms, oyster, swiss, field, enoki
  • 150 ml dry white wine
  • Salt & black pepper, to taste
  • Handful parsley, roughly chopped

  • 1 pkt San Remo Fettuccine Curly
  • Pecorino, to serve
WHAT TO DO
  1. In a large saucepan heat the butter and oil over low heat and gently cook the leek until it becomes translucent and soft. Add the mushrooms and increase the heat to high and cook vigorously for 4-5 minutes. Once the mushrooms are cooked season with salt and pepper to taste and deglaze with the white wine, continue to cook until the wine is almost completely evaporated.
  2. Meanwhile cook the pasta according to the packet instructions.
  3. Once the pasta has cooked add it to the mushrooms and gently incorporate all the ingredients.
  4. Adjust seasoning and serve with fresh parsley and freshly shaved pecorino.

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