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.

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