How To Make Jamie Oliver Creamy Mushroom Sauce For Pasta Recipes

MUSHROOM & CAULIFLOWER PENNE

Steps:

• Fill a large pan with salted water, place on a high heat and bring to the boil.
• Meanwhile, peel and finely slice the garlic and onion, then halve, deseed and finely slice the chilli. Pick the thyme leaves.
• Trim and slice three-quarters of the mushrooms. Trim the cauliflower, remove and discard the leaves, then chop the cauliflower florets and stalk into small chunks.
• Heat 1 tablespoon of oil in a wide saucepan on a medium heat, add the garlic, onion, chilli and thyme, then cook gently for 10 minutes, or until golden.
• Add the sliced mushrooms and cauliflower, cover with a lid and cook gently for about 10 minutes, or until softened.
• Meanwhile, add the pasta to the boiling water and cook for 10 to 12 minutes, or until al dente - this means it's cooked, but still has a bit of bite.
• Meanwhile, pick and finely chop the parsley leaves. Trim and very finely slice the remaining mushrooms.
• Once softened, mash the cauliflower mixture with a fork until broken down, but still with a bit of texture. Stir in the ricotta, then season to taste with sea salt, black pepper and the juice from half the lemon.
• Reserving a cupful of the cooking water, drain the pasta and return it to the pan, off the heat. Tip in the sauce and stir well, adding splashes of the cooking water to loosen, if needed. Taste and season with salt, pepper and the remaining lemon juice.
• Stir in the sliced raw mushrooms, most of the Parmesan cheese and half of the parsley leaves. Serve with the remaining chopped parsley and cheese sprinkled on top.

GARLIC MUSHROOM PASTA

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
• Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones.
• Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
• Toss the drained pasta into the mushroom pan with a splash of reserved cooking water.
• Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.

CREAMY MUSHROOMS

Steps:

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• Preheat your oven to its lowest setting and pop the loaf of bread in to warm through.
• Spend a few minutes gently brushing along the underside of the mushrooms to get rid of any bugs and dirt that might be hiding there. This is well worth the effort. Finely chop your parsley, stalks and all, reserving a few of the leaves.
• Put the butter into a large hot pan and as soon as it starts to melt add a drizzle of olive oil, the mushrooms, sliced onion, and a good pinch of salt and pepper. Stir everything around and cook for about 8 minutes, or until the onions have softened and the mushrooms are starting to caramelize and take on colour.
• Add the chopped parsley, then pour in the cream. Continue to stir and cook for another minute, until the cream has come to the boil, then turn down the heat and simmer for a minute before removing from the heat. Add a good squeeze of lemon juice, have a taste, and add more salt, pepper or lemon juice if it needs it.
• Take your bread out of the oven and tear it into big chunks. Divide the mushrooms among the plates and scatter over the reserved parsley leaves. Serve with the chunks of bread on the side to mop up all the creamy mushroomy juices, and tuck in!