Wednesday, 7 October 2015

Recipe: Autumn Mushrooms & Herby Pasta

As you may have gathered from recent posts, I'm obsessed with food. Not even slightly obsessed, I mean put a tasty meal in front of me and you've won the way to my heart. Our new home means we've been experimenting in the kitchen and whipping up some fabulous meals, we may not be su chefs yet but watch this space! The new meal that is slowly becoming an autumn favourite is stuffed mushrooms with herby pasta, my mouth is watering just thinking about it. Fear not, if your stomach is grumbling at the sight and sound of this then scroll down, and the simple recipe will be revealed! 

Ingredients {Just a note: We don't own kitchen scales at the moment so measurements aren't exact, aka. add as much or as little as you want}
Stuffed Mushrooms
1 (or however many you like/ are cooking for) portabello or field mushroom
A few rashers of bacon
50 grams of cheese (more if you like it cheesy)
Chopped thyme

Herby Pasta
150ml herb infusion pot (also known as a stock cube)
250 grams of mushrooms
A few handfuls of penne pasta
2 tsp of mustard
3 garlic cloves (no vampires will be coming near you)

1.Pre-heat your oven to about 180 degrees celsius, not sure what gas mark that is, sorry guys for all you gas cookerers. 

2. Add some oil to a pan and fry your bacon till it's crispy. 

3. Put half of it in the mushrooms then move the pan to one side. 

4. Crumble some cheese on top of the bacon, sprinkle some breadcrumbs and add the chopped thyme. Prepare it in a baking dish then move to one side. 

5. Put the required amount of pasta in a pain of boiling water, watch out for splash back. 

6. Take out a new pan and add the mushrooms, garlic, mustard and herby stock. (You're only meant to pour 150ml into the pan, so mix the stock into 500ml of boiling water and pour the rest in with the pasta, you won't regret it)

7. Add the bacon after a few minutes and keep stirring until the stock has evaporated and the mushrooms are soft.

8. Put the stuffed mushrooms into the oven and cook till they are soft

9. Once the pasta is soft, drain then mix in the ingredients from the pan. 

10. Portion the pasta onto a plate, into a bowl or a powl (plate-bowl) and add the mushroom on the side. 

11. Serve with a refreshing white wine and enjoy!

There you have it, eleven easy steps that will leave you wanting more. And if you make too much pasta then don't worry, you can whip up a pasta salad for lunch the next day, perfecto. 

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