Mushroom pasta

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).

  1. Wash, destalk, and chop the mushrooms; put them in the (cold) wok.
  2. Pour over a 1/4 cup water and set the heat to high.
  3. Bring a pot of water to a boil for the pasta. Not too much salt.
  4. Dice the shallot/onion and mince the garlic.
  5. When the wok is dry, add a little oil and brown the mushrooms.
  6. Melt a chunk of butter in a pan with some olive oil and add in the sage.
  7. Pasta into the pot.
  8. Fry the sage until it's crisp and the butter is browning.
  9. Clear a space in the centre of the wok and dump in the aromatics.
  10. Pour the butter over the top (excluding the sage) and fry until soft.
  11. Start heating some chicken stock in a pan.
  12. Chop the rosemary/thyme and add to the wok.
  13. Add in a glug of red wine to deglaze the bottom, then the chicken stock.
  14. When the pasta is almost done, transfer a bit of pasta water to the wok and drain the rest.
  15. Once the sauce is reasonably thick, season it, then add in the pasta and finish cooking.
  16. Serve by topping with parmesan and garnishing with the sage.