Prep
20 minCook
1 hrLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 3 tablespoons olive oil 1 onion, chopped | |
| 800 g/1 3/4 lb chanterelle mushrooms or honey fungus, chopped | |
| 250 g/9 oz canned tomatoes 1 tablespoon chopped fresh flat-leaf parsley | |
| 350 g/12 oz fusilli 25 g/1 oz Parmesan cheese, freshly grated | |
| 25 g/1 oz butter salt and pepper |
| 1. | Heat the olive oil in a saucepan, add the onion and mushrooms and cook over a low heat, stirring occasionally, for 10 minutes. |
| 2. | Season with salt and pepper and add the tomatoes with their can juices. Simmer for 45 minutes, then remove the pan from the heat and add the parsley. |
| 3. | Meanwhile, cook the fusilli in a large pan of salted, boiling water until al dente, drain and tip on to a warm serving dish. Sprinkle with the Parmesan, add the butter and toss. |
| 4. | Spoon the mushroom sauce on top and serve. |
Leave a Reply