Go meatless on Monday with this Creamy Mushroom Penne recipe
2 tsp olive oil
200g white button mushrooms, sliced
1/2 garlic clove, peeled and crushed
75ml dry white wine, optional
100ml creme fraiche
1/4 tsp freshly grated nutmeg
2 tbsp parmesan cheese
1 tbsp chopped fresh flat parsley
Bring a large pan of boiling water to the boil. Add the penne and cook for 10 minutes or according to packet instructions until just tender.
Whilst the pasta cooks make the sauce: Heat the oil in a large frying pan, when hot add the mushrooms and saute for 5 minutes over a high heat until golden brown.
Add the garlic and cook for 1 min, stirring.
Add the white wine and cook briskly until nearly all the wine has evaporated. Add the creme fraiche then gently reheat until the sauce is smooth. Stir in the nutmeg and season to taste. Remove from the heat.
Drain the penne in a colander then return to the pan. Stir in the mushroom sauce and the cheese. Divide between plates then scatter over the parsley. Serve with more parmesan cheese if liked
Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.