Quick and easy this recipe wont take you long to whip up! Remember not to wash your mushrooms, they’re like sponges and will soak up the water, just wipe them with a damp piece of paper towel to remove any grit.
Mushroom Spaghetti (Serves 2)
2 tbsp extra virgin olive oil 1 onion, chopped
3 cloves garlic, chopped
400g mushrooms (I used a combination of button and Swiss brown)
6 sage leaves
splash of white wine
2 tbsp crème fraiche
Bring a large pot of salted water to the boil and cook the spaghetti while you make the mushroom sauce.
Heat the oil in a large pan and sauté the onions and garlic on a medium to low heat for 2-3 minutes. Add the sliced mushrooms and chopped sage and cook for 10 minutes. Add a splash of wine and continue to cook for another 5 minutes. Stir through the crème fraiche.
Take off the heat and toss through the cooked spaghetti along with the chopped parsley and freshly grated Parmesan and serve.