Serves 3. Takes 30 mins. You need:
Check your supplies of garlic, red wine, and fresh herbs (I used sage and thyme; rosemary would be good too).
- Wash, destalk, and chop the mushrooms; put them in the (cold) wok.
- Pour over a 1/4 cup water and set the heat to high.
- Bring a pot of water to a boil for the pasta. Not too much salt.
- Dice the shallot/onion and mince the garlic.
- When the wok is dry, add a little oil and brown the mushrooms.
- Melt a chunk of butter in a pan with some olive oil and add in the sage.
- Pasta into the pot.
- Fry the sage until it’s crisp and the butter is browning.
- Clear a space in the centre of the wok and dump in the aromatics.
- Pour the butter over the top (excluding the sage) and fry until soft.
- Start heating some chicken stock in a pan.
- Chop the rosemary/thyme and add to the wok.
- Add in a glug of red wine to deglaze the bottom, then the chicken stock.
- When the pasta is almost done, transfer a bit of pasta water to the wok and drain the rest.
- Once the sauce is reasonably thick, season it, then add in the pasta and finish cooking.
- Serve by topping with parmesan and garnishing with the sage.