Mushroom Pasta

©NotAnotherFoodie

Mushrooms are one of those foods that divide people - you either love them or hate them. I'm definitely on team fungi and this mushroom pasta sauce is always on my winter rotation.

What you will need:

©NotAnotherFoodie

• 6 large cup/button mushrooms (or 12-16 small ones depending on size)
• 1/2 can mushroom soup concentrate ( I use Campbell's)
• 1/2 cup beef stock
• 1/4 cup red wine (optional)
• 2 garlic cloves
• parsley
• grated parmesan
• pasta of choice

Put the water on for the pasta and heat some olive oil in a large pan. Slice the mushrooms reasonably finely but don't fuss too much. Cook the mushrooms on low-med until soft and dark.

©NotAnotherFoodie

©NotAnotherFoodie

Crush the garlic and add, stirring for 30 seconds. Cook the pasta. Add the red wine and beef stock, turn up the heat and let it simmer for 5-10 minutes. Then gradually add the 1/2 can of mushroom soup concentrate, stirring as you go (this will thicken the sauce).

©NotAnotherFoodie

©NotAnotherFoodie

Drain the pasta, serve and garnish with parmesan and parsley.

©NotAnotherFoodie