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PENNE, LOCAL KING OYSTERS

Prep/Cooking Time: 30-45 Minutes

Ingredients

Serves 4

• 480g Penne pasta
• 500g King Oyster mushrooms
• 20g Garlic
• 30ml Olive oil
• 60ml White wine
• 10ml White wine vinegar
• 60g Butter
• 20g Parsley
• 5g Rosemary
• 5g Thyme
• 120g Bechamel 
• 30-40g Parmesan
• Salt
• Pepper

Instructions

• Take the King mushrooms and remove the tip of the stem (in case of dirt)
• Cut the mushroom into thirds and then cut lengthways into wedges
• Peel the garlic and slice as finely as you can
• Pour the olive oil into a thick bottom pan and add to it the sliced garlic
• Cook till the garlic begins to brown then add the mushrooms 
• Mix well and fry for 2-4 minutes
• Add to the pan the chopped rosemary and thyme
• Mix well then add to the pan the vinegar
• Cook out the vinegar then immediately add the wine
• Reduce out the wine then add the bechamel suace
• Cook together till a thick creamy consistencey is acheived
• Season to taste with the salt and pepper
• Remove from the heat and transfer to a storage container
• Keep in the fridge till needed

To serve

• Cook the pasta in salted boiling water for the instructed time
• Spoon the mushroom mix into a pan and bring to the simmer
• Once the pasta is cooked combine with the sauce
• Add the grated parmesand and check the seasoning
• Finally add the chopped parsley and serve