Tell me I'm not the only one really digging mushrooms at the moment?? I'm getting more adventurous with different ways to use them too, from lasagne to a simple pan-fry with some fresh thyme on toasted sourdough for breaki. We're trying to incorporate at least 2 meatless dinners a week at our place, and mushrooms, with their 'meaty' texture make a meal feel really filling for big and little bellies. Oh, and of course they're full of healthy goodness! Mushrooms are rich in essential vitamins and minerals, such as Vitamin D, riboflavin and selenium. Plus, mushrooms are known for their antioxidant properties and contain a wide range of valuable antioxidants.
YFC friend Alexandra King seems to share my current mushroom fixation, and shares her take on mushrooms with this fab pasta dish, perfect for a midweek mushroom fix. I can't wait to try it out on the family this week!
Miso & Mushroom Pasta
Serves 4
Ingredients:
Method:
Heat the olive oil over high heat in a large fry pan and add the chopped
mushrooms to the pan, allowing to cook for 10 minutes or until all the liquid
from the mushrooms has evaporated and the mushrooms have browned.
Add the garlic, shallots and miso paste and cook for a further 2 minutes,
remove the pan from the heat and set aside.
Cook Spaghetti until almost cooked (it will cook completely in the next step),
drain the liquid into a bowl and set aside 1-2 cups of the liquid.
Add half the pasta liquid to the fry pan of mushrooms along with the cooked
pasta. Heat over a medium to high heat and stir through until all the
ingredients are combined and heated through. Add additional liquid if needed.
Add parsley and stir through.
Serve hot immediately with a drizzle of olive oil, a sprinkle of cheese and some salt and pepper to taste.
Fun Fact: No one knows exactly how many edible species of mushroom exist, but Italy's national association of mushroom enthusiasts has a database of over 1200 different native wild mushrooms - wow!
