Buttery and garlicky mushroom pasta with the Dijon mustard giving a flavourful kick, some chicken stock, fresh thyme, parmesan cheese to garnish and olive oil drizzled on top. This recipe is comforting, delicious, so easy to make and ready in just 20 minutes. You can use whatever mushroom mix you like Cremini, portobello, shiitake, oyster and chestnut mushrooms all go nicely with this dish.
Buttery and garlicky mushroom pasta with the Dijon mustard giving a flavourful kick, some chicken stock, fresh thyme, parmesan cheese to garnish and olive oil drizzled on top. This recipe is comforting, delicious, so easy to make and ready in just 20 minutes. You can use whatever mushroom mix you like Cremini, portobello, shiitake, oyster and chestnut mushrooms all go nicely with this dish.
Yields2 Servings Prep Time5 minsCook Time20 minsTotal Time25 mins
spaghetti for two 1 tbsp olive oil 3 tbsp butter 300 g mixed mushrooms, sliced 3 shallots, thinly sliced 3 garlic cloves, minced 1 tbsp fresh thyme 1 tsp Dijon mustard ¼ cup chicken stock parmesan cheese salt & pepper olive oil to drizzle
11. Place the spaghetti in a pot of boiling salted water and cook as per instructions.
2.In a large skillet place the olive oil and just one tbsp of butter over medium heat. Add in the mushrooms and cook for 5-7 minutes until the mushrooms have sweated out any water and turned golden at the edges. Place another tbsp of butter in the pan and add in the shallots and thyme, sauté for 3-4 minutes.
3. Place the third tbsp of butter in the pan along with the minced garlic and Dijon mustard, cook on low heat about a minute whilst stirring constantly. Lastly pour in the 1/4 cup of chicken stock and stir a further 1-2 minutes. Sprinkle over some salt & pepper.
3. Once the spaghetti is done place in the pan and toss together. Drizzle a tbsp of olive oil over the pasta and garnish with fresh parmesan cheese and some more salt & pepper.
1. Place the spaghetti in a pot of boiling salted water and cook as per instructions.
2.In a large skillet place the olive oil and just one tbsp of butter over medium heat. Add in the mushrooms and cook for 5-7 minutes until the mushrooms have sweated out any water and turned golden at the edges. Place another tbsp of butter in the pan and add in the shallots and thyme, sauté for 3-4 minutes.
3. Place the third tbsp of butter in the pan along with the minced garlic and Dijon mustard, cook on low heat about a minute whilst stirring constantly. Lastly pour in the 1/4 cup of chicken stock and stir a further 1-2 minutes. Sprinkle over some salt & pepper.
3. Once the spaghetti is done place in the pan and toss together. Drizzle a tbsp of olive oil over the pasta and garnish with fresh parmesan cheese and some more salt & pepper.
Ingredients
Directions
1. Place the spaghetti in a pot of boiling salted water and cook as per instructions.
2.In a large skillet place the olive oil and just one tbsp of butter over medium heat. Add in the mushrooms and cook for 5-7 minutes until the mushrooms have sweated out any water and turned golden at the edges. Place another tbsp of butter in the pan and add in the shallots and thyme, sauté for 3-4 minutes.
3. Place the third tbsp of butter in the pan along with the minced garlic and Dijon mustard, cook on low heat about a minute whilst stirring constantly. Lastly pour in the 1/4 cup of chicken stock and stir a further 1-2 minutes. Sprinkle over some salt & pepper.
3. Once the spaghetti is done place in the pan and toss together. Drizzle a tbsp of olive oil over the pasta and garnish with fresh parmesan cheese and some more salt & pepper.