Ingredients
The following ingredients have 4 Servings
- 60g unsalted butter
- 3 garlic cloves, finely chopped
- 1 onion, finely chopped
- 600g chopped mixed mushrooms (we used chestnut and Swiss brown)
- 1/4 cup (60ml) dry white wine
- 20g chopped dried porcini mushrooms, soaked in 1/2 cup (125ml) boiling water
- 2 tsp sweet smoked paprika
- 2 tbs thyme leaves, plus extra to scatter
- 1 1/2 tbs Worcestershire sauce
- 1 tbs plain flour
- 250g sour cream
- 1 cup (250ml) pure (thin) cream
- 200g grated tasty cheddar or mozzarella
- 300g penne, cooked according to packet instructions, drained, refreshed
Instruction
- Preheat oven to 180°C. Melt butter in a large frypan over low heat. Add garlic and onion, and cook, stirring, for 6 minutes or until fragrant and softened. Add mixed mushrooms, reserving about 1 cup of the best-looking mushrooms to garnish. Increase heat to medium and cook, stirring regularly, for 10 minutes or until mushrooms are golden.
- Add wine and simmer for 2 minutes, then add porcini and soaking water, paprika, thyme and Worcestershire. Season. Increase heat to medium and cook for 5 minutes or until liquid has reduced. Stir in flour and cook for 1 minute to thicken slightly. Add sour cream and bring to a simmer. Season with salt and black pepper. Stir in cream, half cheddar and cooked pasta.
- Transfer to a baking dish and top with remaining cheddar and reserved mushrooms. Bake for 20-25 minutes until golden, serve.
