|Preparation||Cooking||Start to finish|
|22 min.||41 min.||1 hour 3 min.|
|1||Preheat the oven to 360°F (180°C).
Peel the mushrooms and cut into quarters vertically.
|2||Finely chop 1 shallot.||3 min.|
|3||In an oven-proof dish, spread the mushrooms in an even layer and drizzle olive oil over them. Stir to distribute the oil.
Scatter the shallott over, salt and pepper, then add 1 bayleaf (cut into pieces) and 1 sprig rosemary.
|4||Cook in the oven for 20 to 30 minutes, until the mushrooms have given off all their liquid and are starting to brown.
Remove and discard the rosemary and bits of bayleaf.
|5||Chop 1 shallot.||3 min.|
|6||Cook 400 g pasta and drain.||7 min.|
|7||Heat 2 tablespoons olive oil in a large saucepan over medium heat.
When hot, add the chopped shallot, salt and pepper. Cook for 1 minute.
|8||Add the mushrooms.||1 min.|
|9||Pour in 1 glass dry white wine and 1 tablespoon soy sauce and bring to the boil.||3 min.|
|10||Add the pasta and chopped parsley. Mix well.||2 min.|
For 4 people : 3.93 €
Per person : 0.98 €
|Pasta: You can check-out other recipes which use it, like for example: Tagliatelle with cockles, Penne with purple artichokes, Sunday night pasta, Pasta with green asparagus, Mozzarella pasta bake, ... [All]|
|Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Chicken pie, Special Parmesan baguettes, Vol-au-vent, Rustic chicken and mushroom pie, Bolognaise lasagne, ... [All]|
|Olive oil: You can get more informations, or check-out other recipes which use it, for example: Sautéd broccoli with ham, Baked leek and Camembert slices, Stuffed artichokes au gratin, Seafood sauerkraut, Sautéd mushrooms with spring onions and cured ham, ... [All]|
|Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Mushrooms on toast, French style, Spaghetti with smoked salmon, Sausage mushroom and cheese crumble, Fillets of sole Dieppoise, Cured Pork Belly With Lentils, ... [All]|
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)