6 Field Mushrooms, stalks removed and reserved
Murray River Pink Salt
60 grams Butter, diced into 6 (plus extra for cooking)
1 teaspoon Garlic, chopped
¼ Brown Onion, finely diced
300 ml Whipping Cream (plus extra if required)
½ packet Spaghetti
30 grams Cheddar Cheese
30 grams Parmesan Cheese
Salt and Pepper to season
Fresh Parsley (plus extra to garnish)
Place mushrooms on a baking tray, drizzle over oil, and sprinkle with pink salt. Place a square of butter in the centre of each mushroom. Place in preheated 180°C oven and bake for 15-20 minutes or until the sides start to wrinkle. Meanwhile sauté the onion and garlic in a frypan until the onion is soft and opaque. Dice the stalks and add to the onion. Cook for a minute. Add the cream and stir until reduces and thickens slightly. Add cheese and mix through until melted into the sauce. Cook the pasta as per the packet instruction, drain, and mix through the sauce, adding more cream if sauce is too thick. Remove from heat, stir through parsley. Divide pasta between the mushrooms. Garnish with fresh parsley.
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