- serves 4 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
To add more creaminess, stir grated Parmesan cheese through the cooked pasta. Don’t skimp on the mushrooms here as they complete the dish.
Ingredients
- 350 g linguine or spaghetti
- 3 tsp (15 ml) olive oil
- 3 garlic cloves, thinly sliced
- 200 g oyster or shiitake mushrooms, sliced
- 2 tbsp + 1 tsp (45 ml) soy sauce
- 40 g unsalted butter
- Small handful of chopped chives
- Sea salt and black pepper
Instructions
- Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes until just cooked. Once cooked, drain the pasta, reserving a cup of the cooking water.
- Meanwhile, heat the oil in a frying pan and fry the garlic and mushrooms for 5–6 minutes until golden and tender.
- Add the soy sauce and butter to the mushrooms, and allow the mixture to bubble vigorously before adding the cooked pasta along with a tablespoon or two of the cooking water. Mix well then add the chives, season to taste and serve.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To add more creaminess, stir grated Parmesan cheese through the cooked pasta. Don’t skimp on the mushrooms here as they complete the dish.
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