Spaghetti | Bunbury Farmers Market

Creamy Spaghetti Filled Mushrooms

Ingredients:
6 Field Mushrooms, stalks removed and reserved
Olive Oil
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)

Method:
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.

Serves: 6

Note:
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Spaghetti & Eggplant Rollups

Ingredients:
500gm pork or beef mince
3 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
3kg tomatoes, roughly chopped (remove core & seeds)
1 cup basil leaves, chopped
1 tsp dried oregano
Salt & pepper, to season
250gm Mancini Spaghetti
3 large eggplants
3 tblspns Wellyboot olive oil
2 cloves crushed garlic
Parmesan cheese grated

Spaghetti & eggplant prep
Preheat the oven to 200°. Sauté the onion & garlic in the olive oil until tender, add mince stirring until browned. Add tomatoes, fresh & dried herbs. Cook on a low heat for 40 to 60 minutes stirring occasionally. Season to taste. Cook spaghetti as per pack instructions then toss with half of the sauce. Place the spaghetti mix and the reserved sauce aside. Meanwhile cut the eggplants lengthways into thin slices. Stir together the garlic and olive oil and brush each side of the eggplant. Place on lined baking trays and bake for 10-15 minutes until just golden. Reduce oven temperature to 180°.

Assembly
Spread half the extra sauce into an ovenproof or oiled tray. Sprinkle each eggplant slice with a small amount of parmesan then place spoonfuls of spaghetti mix on the short edge of each eggplant. Roll up snugly and place into the prepared tray seam side down. Top the eggplant rolls with the rest of the reserved sauce then sprinkle liberally with parmesan. Bake for 20 minutes until golden on top. Serve with crusty bread and fresh garden salad.

Serves: 6-8

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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