2 - 4 handfuls green pasta spirals
5 ml (1 tsp) oil
50 g (2 oz) mushrooms
milk
salt and freshly ground black pepper
yolk of 1 egg
15 ml (1 tbsp) cream
as much parsley as you like, chopped
Parmesan cheese, grated
5 ml (1 tsp) oil
50 g (2 oz) mushrooms
milk
salt and freshly ground black pepper
yolk of 1 egg
15 ml (1 tbsp) cream
as much parsley as you like, chopped
Parmesan cheese, grated
method
1. Cook the pasta in plenty of boiling salted water with the oil, until al dente.
2. Meanwhile, wipe and slice the mushrooms. Put in a pan with a little milk, season well and poach gently, stirring, until soft and very black and the liquid has almost gone.
3. Beat the egg yolk with the cream and stir in the mushrooms.
4. Drain the pasta and stir in the mushroom mixture with plenty of parsley.
5. Serve at once with Parmesan and a tender lettuce salad.
2. Meanwhile, wipe and slice the mushrooms. Put in a pan with a little milk, season well and poach gently, stirring, until soft and very black and the liquid has almost gone.
3. Beat the egg yolk with the cream and stir in the mushrooms.
4. Drain the pasta and stir in the mushroom mixture with plenty of parsley.
5. Serve at once with Parmesan and a tender lettuce salad.
serving amount
serves 1
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