Spicy mushroom arrabbiata

This is a nice and simple take on an italian classic, and one that I make often with my mushrooms - especially Lion's Mane as they absorb and take on the flavours so well. I make a large batch of this as it reheats well so can be eaten over a few days, and often tastes better the next day! Simply use less mushrooms and tinned tomatoes for a smaller portion.

INGREDIENTS

1 Onion (finely diced)

2/3 cloves Garlic (crushed or finely diced)

1 Red pepper (finely diced)

3/4 Red Chillis (diced) - or more if you like it hot!

1/2 Limes

400g Lion's Mane or Oyster mushrooms, cut into strips or small chunks 

3-4 Tins of chopped tomatoes

1/2 Tube of tomato puree

A big pinch of coriander (optional, chopped)

Sriracha sauce (optional)

Mature cheddar or Italian hard cheese (optional)

Fresh pasta or spaghetti (dry is fine though)

METHOD

Heat a large pan (i use a wok) and add a little olive oil, and when hot add the garlic and chilli, and shortly after the onions and red pepper too. Stir continually til they start to sweat/brown.

Add the mushrooms and continue to fry until they have reduced, then add the tinned tomatoes and puree.

Bring it to a simmer and add the coriander, and salt and pepper to taste. Cook the sauce through until the ingredients are nicely cooked and soft, and the sauce has reduced to a good consistency (15-20 minutes should be enough time). You can now add sriracha sauce and freshly squeezed lime to add an extra kick and depth to the heat if desired, and stir through well.

Bring the required amount of pasta to the boil and serve - finish with a pinch of coriander, and cheese if you that's your thing. 

Enjoy!