ITALY Soy Butter Mushroom Pasta

Serves 4

Preparation 15 mins

Cooking 20 mins

Skill Level: EASY

INGREDIENTS

250gpappardelle pasta

200g Irish chestnut mushrooms with small mix of any other exotic mushrooms you can find in the supermarket, thinly sliced

50gk butter

2 tbsp olive oil

3 cloves of garlic, thinly sliced

1 red chilli, thinly sliced

6 spring onions, finely sliced

2 tbsp soy sauce

1 tbsp oyster sauce

50g parmesan cheese, grated

Small handful of chives, finely chopped

Sea salt

METHOD

1. Heat a frying pan to medium high heat and add half the butter & 1 tablespoon of olive oil. Once the butter starts to foam, add in the mushrooms. Fry the mushrooms with a little salt until just soft and golden. Try not to stir the mushrooms around too much so they brown nicely.
2. Bring a large pot of water to the boil, season with a little salt and add the pasta. Cook until al dente.
3. Add in another tablespoon of oil along with the garlic, chilli & spring onions. Fry off for a couple of minutes before adding the remaining butter, soy sauce & oyster sauce. Stir through.
4. With kitchen tongs, bring the pasta straight from the pot to the pan and mix well. Add in the cheese and give a final good stir.
5. Serve the pasta with a sprinkle of chives on top and enjoy!