Try this delicious recipe from the South African Mushroom Farmers’ Association. Visit their website for more recipes.
Serves 4
INGREDIENTS
250g rigatoni pasta (or another similar short pasta)
4 large portabello mushrooms
250g portabellini mushrooms
2 Tbsp olive oil
2 Tbsp butter
1 large bunch fresh thyme
4 garlic cloves, minced
2 Tbsp soy sauce
½ cup crème fraîche
Salt and pepper, to taste
1 lemon, cut into wedges
METHOD
- Cook rigatoni in boiling salted water, until al dente.
- Reserve 1 cup of pasta cooking water and drain pasta.
- While the pasta is cooking, scrape out the black gills from the underside of the portabellos with a teaspoon. Cut each portabello in half and then cut each half into four chunky wedges.
- Slice portabellinis into quarters.
- Heat oil and butter in a large cast iron pan over medium-high heat.
- Add garlic and cook, stirring constantly, until fragrant.
- Add mushrooms and thyme.
- Cook mushrooms, tossing them often until just tender and golden brown.
- Pour in the soy sauce and cook until absorbed.
- Turn the heat down.
- Stir in the crème fraîche, salt, pepper, and a splash of pasta water.
- Add cooked pasta and toss gently to coat in the mushroom sauce.
- Keep adding pasta water as needed to achieve a silky, shiny sauce.
- Serve pasta with squeeze of fresh lemon juice and extra freshly ground black pepper.