Recipe

Mixed mushroom and mustard butter farfalle

Sep 27, 2013 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Mixed mushroom and mustard butter farfalle
  • 300 gram farfalle pasta
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1 long red chilli, thinly sliced
  • 2 tablespoon thyme leaves
  • 150 gram button mushrooms, sliced
  • 150 gram oyster mushrooms, trimmed, torn
  • 150克朴蘑蘑菇,削减了
  • 100 gram butter, chopped
  • 1/4 cup (70g) dijon mustard
  • 1 cup flat-leaf parsley
  • 1/2 cup (80g) pine nuts, toasted

Method

Mixed mushroom and mustard butter farfalle
  • 1
    Cook pasta in a large saucepan of boiling water according to packet directions. Drain.
  • 2
    Meanwhile, heat oil in a large saucepan on medium-high. Cook garlic, chilli and thyme for 1 minute, until fragrant. Add button mushrooms and cook for 2 minutes, stirring, until softened. Add oyster and enoki mushrooms and cook for 1-2 minutes, until golden. Add butter and mustard and cook for 5 minutes, until butter has melted.
  • 3
    Add pasta, parsley and pine nuts. Toss to combine. Serve.

Notes

Other mushrooms in season can be used in this dish, if you like, or if these ones aren't available. Firmer mushrooms should be added to the pan sooner, and more delicate mushrooms should be added later.

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