Name: Wild mushroom bucatini with snow peas and chilli
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 tablespoon extra virgin olive oil; 1 knob butter; 1 clove garlic, thinly sliced; 1/2 teaspoon chilli flakes; 250 gram mixed wild mushrooms, thinly sliced – i used wood ear, oyster and golden needle (enoki); 1/2 lemon, juice; 1/2 cup white wine; 1/2 cup chicken stock; 1/2 cup cream; 450 gram bucatini pasta; 1 handful snow peas

Ingredients

3 tablespoon extra virgin olive oil

1 knob butter

1 clove garlic, thinly sliced

1/2 teaspoon chilli flakes

250 gram mixed wild mushrooms, thinly sliced – i used wood ear, oyster and golden needle (enoki)

1/2 lemon, juice

1/2 cup white wine

1/2 cup chicken stock

1/2 cup cream

450 gram bucatini pasta

1 handful snow peas

Method

1.Heat the oil in a large saucepan, add butter, garlic and chilli. Cook until garlic starts to sizzle, then turn up the heat, add the mushrooms and cook on medium heat for 6-8 minutes or until mushrooms are soft. Add lemon juice, mix well, then add the wine and reduce to a thick syrup. Add stock, reduce until syrupy, then add the cream and reduce by half. Remove from heat.

2.Meanwhile, cook the bucatini in a pot of boiling salted water (add 3 good pinches of salt) for 8-10 minutes or until al dente. Drain.

3.Add the bucatini to the warm sauce, mix well and toss in the snow peas. Season with salt and black pepper, then serve

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Ingredients

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