Retro’s ‘special spaghetti’ with wild mushrooms
Serves 4
You will need large pot to cook the pasta and a large fry pan
Ingredients
• 300gms mixed mushrooms (portobello, shiitake, flats etc)
• Large drizzle of Jingilli olive oil
• 1 garlic clove finally chopped
• 1 ½ teaspoons Whittington’s dried chilli’s (more if you like it hot)
• The juice from ½ lemon
• 500gms pasta spaghetti is best for this
• Small handful Parmesan cheese grated
• 50gms butter
• Small handful of fresh herbs
Method
Cook pasta in boiling salted water until ardent – to your liking.
Add oil and then garlic to a cold frying pan bring the heat up slowly to infuse the garlic into the oil. Then add the Thinly slice mushrooms , tossing once or twice, add chilli and butter with a pinch of salt. Continue to fry for 3-4 minutes, tossing regularly. Turn off the heat and squeeze in the lemon juice. Combine cooked pasta and season to taste. Finally grate the Parmesan cheese over the pasta, sprinkle with herbs and extra olive oil.
Serve with crusty bread and a glass of white wine from Salitage yum-yum.
Why not try one of Martin’s fabulous dinner parties great for any occasion – He’ll cook the lot and you can join in and learn at the same.
Or order one of Retro Chef’s ‘gourmet baskets’
For enquiries call Janet on 0422 811 945
