Garlic mushroom pasta

INGREDIENTS 

2 tablesp light olive oil 

1 tablesp butter 

1 medium onion, finely chopped 

250g chopped oyster mushrooms (or mixture of other edible gourmet mushrooms) 

1 large or 2 medium finely chopped garlic cloves 

100 ml dry white wine of your choice 

200 ml double cream OR Elmlea Double cream 

70g finely grated parmesan cheese - plus same again, set aside for serving 

Zest of 1 lemon 

300g tagliatelle or pappardelle (fresh preferred) 

1/2 a small bunch of parsley, finely chopped 

ground black pepper to taste 

METHOD 

Heat the oil and butter together in a medium saucepan.  Fry the onion over a low heat for at least 10 minutes, until softened and translucent. 

Add the chopped garlic and cook gently for a further 2 minutes 

Add the mushrooms and cook for 10 minutes over a continued gentle heat. 

Add the wine, bring up temperature so that the mixture simmers and the liquid is reduced by half. 

Add the double cream and again bring to a simmer.  Take off heat and add the lemon zest, parmesan, and season with salt (go easy!) and black pepper. 

Meanwhile, cook the pasta following instructions on the packet.  When draining the cooked pasta reserve about 100 ml of the cooking water.   Toss the pasta into the pan containing the creamy sauce and add enough of the reserved cooking water to lighten the texture, if needed. 

Stir through the chopped parsley, divide finished pasta into serving bowls and top each with extra parmesan.