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Ингредиенты
- 2 Tbsp. extra virgin olive oil
- 50 gm butter
- 3 lrg clv garlic crushed
- 550 gm large open field mushrooms finely minced
- 1 x salt and freshly grnd black pepper
- 350 gm fresh linguine pasta
- 2 Tbsp. truffle oil (optional)
- 1 Tbsp. minced fresh sage fried sage leaves
Инструкции
- Heat the extra virgin olive oil and butter in a large frying pan on the boiling plateadd the crushed garlic and cook for 20 seconds.
- Add in the mushrooms and cook briskly for 5 - 10 min or possibly till cooked and all the liquid has evaporated.
- Meanwhile bring a large pan of salted water to the boil add in the pasta and cook in the simmering ovenaccording to the packet instructions; drain.
- Add in the pasta to the mushroom mix with the truffle oil if using and minced sage then toss well.
- Season and garnish with fried sage leaves.
- To fry sage leaves pour 25mm oil into a deep frying pan. Heat gently on the simmering plate till a piece of bread turns brown in 30 seconds then add in the sage leaves in batches and fry for 30 seconds or possibly till crisp. Drain on absorbent kitchen paper. Truffle oil makes this dish very special. Its a quick but luxurious midweek supper dish thats ideal to serve to friends.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 4 servings | |
| Calories 538 | |
| Calories from Fat 220 | 41% |
| Total Fat 25.03g | 31% |
| Saturated Fat 8.57g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 78mg | 3% |
| Potassium 211mg | 6% |
| Total Carbs 66.29g | 18% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.37g | 2% |
| Protein 11.69g | 19% |
