Serves 2
Directions
- 1Slice the mushrooms into rounds about an inch thick. Keep the tops and any trimmings for later.
- 2Lightly score the round slices with a knife on both sides.
- 3Add 1 tbsp butter to a pan on medium heat and add the mushroom slices.
- 4Cook for a couple of minutes on one side or until golden and then turn.
- 5Remove from the pan and save for later.
- 6Put your pasta on to boil in salted water.
- 7Add another tbsp of butter to the pan.
- 8Finely dice the shallots and add to the pan.
- 9Cook for 3-4 minutes or until soft and translucent.
- 10Mince the garlic and finely chop the capers.
- 11Finely chop any of the leftover mushroom trimmings.
- 12Add to the pan with the shallots and the remaining tbsp of butter.
- 13Cook for 2-3 minutes over the heat.
- 14Pour in the white wine and turn up the heat.
- 15Leave to bubble for a minute to burn off the alcohol and then add the mushroom rounds back into the pan.
- 16Stir for 2-3 minutes to let them soak up the flavours and then add a ladleful of pasta water.
- 17Mix well and slightly reduce.
- 18Drain the cooked pasta and add it back into the pan.
- 19Season with salt and pepper to taste.
- 20Gently toss the pasta around in the sauce and then add the chopped parsley.
- 21Squeeze in the juice of the lemon.
- 22Serve and enjoy!
Ingredients
- 150 g dried pasta (I used fettuccine)
- 3 tbsp vegan butter
- 250 g king oyster mushrooms
- 100 g shallots
- 4 cloves garlic
- 3 tbsp capers
- 100 ml white wine
- 2 tbsp chopped parsley
- 1 lemon
- salt and pepper
Equipment
pan
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