Pasta a la Funghi (or Pasta with Mushrooms)

In light of the recent searing heat wave I thought I would post up a light, summery recipe to enjoy possibly in the sun. Naturally, since the British weather has a cynical sense of humour, the heavens opened and it started raining as I was typing it up.

Never the less I will give you the recipe:

Ingredients:

3 large cloves of garlic, finely chopped
100g white mushrooms, chopped
100g chestnut mushrooms, chopped
100g shitake mushrooms, chopped
sploosh of whisky
2tbsp lemon juice
large glass dry white wine
150g cream cheese
1kg tagliatelle
salt and pepper
vegetable oil

Method:

Fry the garlic gently in well seasoned oil.

Add the chopped mushrooms in hand full sized batches, stirring constantly and allowing excess fluid to cook off in between adding batches.

Once the mushrooms have cooked, add the lemon juice and stir.

Add the wine and whisky then reduce until the fluids have become syrupy and coated the mushrooms and garlic.

Add the cream cheese and stir gently until the cream cheese has melted and is mixed evenly.

Mix through cooked tagliatelle and garnish with parsley and grated parmesan

Serves 6 as a starter and 4 as a main course.

Enjoy!

TFB