John Myers
Ingredients for 2 servings:
- 250 g pasta of your choice
- Salt and pepper, black, freshly ground
- 400 g mushrooms, brown
- 1 tbsp sunflower oil
- 1 clove(s) garlic
- 1 m.-sized onion(s)
- 2 tbsp Italian herbs, frozen
- 100 ml vegetable stock
- 30 g Parmesan, grated
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
Bring the pasta water to a boil and cook the pasta according to the package instructions. Meanwhile, clean the mushrooms, quarter them, or slice them. Peel the garlic and onion, and dice them finely. Heat the oil in a non-stick pan, add the mushrooms, and fry for 3-4 minutes, stirring occasionally. Add the garlic and onion, fry briefly, and season with salt and pepper. Stir in the herbs, deglaze with the stock, and simmer for a few more minutes. Season to taste and adjust the seasoning if necessary. Once the pasta is al dente, drain well in a sieve. Serve the pasta on plates, top with the mushrooms, and sprinkle with Parmesan cheese. Leaf salad goes well with this dish.
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