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WILD MUSHROOM & ASPARAGUS PASTA

Prep/Cooking Time: 15-30 Minutes

Ingredients

• 100g Oyster mushrooms
• 100g Crimini mushrooms
• 200g Asparagus
• 2 Cloves Garlic
• 1/2 White onion
• 30g Butter
• 20ml Olive oil
• 5g White wine vinegar
• 250g Pasta
• Salt
• Pepper
• 20g Parmesan
• 5g Chopped parsley
• 10ml Good olive oil

Instructions

• Take the Oyster and Crimini mushrooms and remove the stems.
• Wash under cold water then leave to dry on paper
• Peel the onion and garlic and remove any root or stem
• Place a thick bottom pan on a medium gas and heat with a little olive oil
• Fill a saucepan with water and season heavily, add a lid and bring to the boil
• As soon as the water boils add the pasta
• Finely slice the garlic and chop the onion as fine as you can
• Add the garlic to the pan and cook till the garlic begins to turn golden
• Add to the pan the chopped onion and toss through
• Cook till the onion begins to soften
• Whilst cooking slice the Crimini mushrooms and tear the oysters
• Also slice the asparagus to a size that will cook quickly when added
• Add to the pan the mushrooms and toss through
• once the mushrooms are beginning to soften add to the pan the butter
• Now add the asparagus and cook for a minute
• Pour in the vinegar and cook till it evaporates
• Pull the pan from the heat and keep on the side till the pasta is cooked
• Once the pasta is cooked strain and add the pasta to the vegetables
• Toss well and season to taste
• Spoon the pasta into a serving dish
• Finish with the chopped parsley, parmesan and a drizzle of olive oil