A lot of my meat free mondays have been based round curry recently so I decided it was time to try something different. It was pretty good, but needs a bit of work, mainly I need to cook the mushrooms more so they are a bit crispy, this time they were a bit soggy and it let the meal down a little.
Don't let that put you off giving it a go, just make sure you cook them in a nice hot pan!
Ingredients
600g of mixed mushrooms
1 Clove garlic (crushed)
1 tablespoon balsamic vinegar
Glug of White wine (or stock if you aren't drinking alcohol)
Cooking Cream
Parsley (chopped)
Risoni pasta
Grated Parmesan
Fry up your mushrooms in a hot pan, put the pasta on to cook.
When Mushrooms are cooked till crispy add in the balsamic and reduce it a little. Add your stock or wine and cook it through, add in the cream and reduce. Once thickened add in your parsley and parmesan, saving a little to garnish.
Mix through the cooked risoni and serve.
Original recipe from River Cottage Veg Everyday.
Don't let that put you off giving it a go, just make sure you cook them in a nice hot pan!
Ingredients
600g of mixed mushrooms
1 Clove garlic (crushed)
1 tablespoon balsamic vinegar
Glug of White wine (or stock if you aren't drinking alcohol)
Cooking Cream
Parsley (chopped)
Risoni pasta
Grated Parmesan
Fry up your mushrooms in a hot pan, put the pasta on to cook.
When Mushrooms are cooked till crispy add in the balsamic and reduce it a little. Add your stock or wine and cook it through, add in the cream and reduce. Once thickened add in your parsley and parmesan, saving a little to garnish.
Mix through the cooked risoni and serve.
Original recipe from River Cottage Veg Everyday.