all

baking/pastry

bar food/snacks

bbq

breakfast

canapes

cheese

desserts

dinner

dressings/sauces

enigma c3

lunch

mini cakes & afternoon tea

nc

party bites

pasta

raw

salads

sides

soups

tapas bar

submit your recipe

PENNE, LOCAL KING OYSTERS

Prep/Cooking Time: 30-45 Minutes

Printable Version

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