30Apr '10
Mushroom and sherry pasta
OK, I admit, when I wrote that title even I was thinking ‘pasta and sherry?’ I made this last weekend as an experiment and the other half and I were both very pleased with the result. It’s time to take a leap of faith and follow this delicious vegetarian recipe.
Ingredients:
- 1 white or red onion, chopped
- Some chestnut mushrooms, some sliced and some chopped
- A small tin or carton of chopped tomatoes (mine came with added garlic and olive oil but plain or herb ones are fine too)
- 1 handful of grated parmesan, or pecorino to keep it strictly vegetarian
- 1 small glass of sherry
- 2 dried or fresh bay leaves
- 2-3 sprigs of fresh oregano or a teaspoon of dried oregano
- Ground black pepper
- Salt or garlic salt to taste
- Olive oil for frying
- Short pasta like penne or rigatoni – about 75g per person
Method:
- Heat some oil in a frying pan and add the bay leaves and onion.
- Fry for about 5-10 minutes so that the onion softens and takes on a little colour.
- Add the mushrooms and cook them for about 5-10 minutes before pouring over the tomatoes.
- Add the sherry and let it bubble gently for a minute or two before sprinkling your cheese and oregano leaves in.
- Mix well and check the flavour. Add seasoning as required.
- When your pasta is cooked, drain it and add to the sauce.
- Mix well and serve with crusty garlic bread, salad, or as it is. And look out for those bay leaves when serving!
