BALSAMIC AND BURNT-BUTTER MUSHROOM SPAGHETTI

This is one of those recipes that looks more complicated than it really is but, in reality, it comes together in the time it takes to boil the pasta.  Cooked in a tangy balsamic vinegar and burnt butter sauce, the mushrooms add a lovely touch of richness to this vegetarian meal.  Garnish with parmesan cheese and dinner is ready in under 30 minutes. 

Preparation time: 10 minutes
Cooking time: 15 minutes
Recipe from Donna Hay and re-created by GH Nutrition 
Serves 4

Ingredients
1/4 cup dried porcini mushrooms
2 tbsp boiling water
2 tbsp balsamic vinegar
150g unsalted butter, chopped
1/4 cup sage leaves
250g Swiss brown mushrooms, sliced
250g button mushrooms, sliced
Seat salt and cracked black pepper
400g spaghetti
Finely grated parmesan, to serve

To make
Place the porcini mushrooms, water and vinegar in a small bowl and set aside for 5 minutes to soften. Heat the butter in a large non-stick frying pan over high heat and cook for 5–6 minutes or until foamy and nut brown. Add the sage and cook for 30 seconds or until crisp. Remove with a slotted spoon and set aside.
Add the salt, pepper and remaining mushroom to the pan and cook, stirring, for 5 minutes or until golden brown and softened. Add the porcini mixture and cook for 2 minutes or until reduced slightly. While the mushroom mixture is cooking, cook the pasta in a large saucepan of boiling salted water for 2 minutes or until al dente. Drain well. Add the pasta to the pan and toss to combine. Divide between bowls. Top with the sage and parmesan, and sprinkle with pepper to serve.  

  • WHAT’S IN SEASON | FRUIT: IN SEASON Apples, pears, quinces, persimmons, mandarins, Aussie navels.   BERRIES Blackberries, blueberries and raspberries are scarce. NSW blueberries starting soon and look for prices to fall.  CANDY MELONS Try these sweet variety of  honey dew melon with a candy aroma. CITRUS It’s our favourite time of year for mandarins right now with fantastic Imperial mandarins and daisy mandarins starting. Lemons and limes good value. FEIJOAS This fruit is really growing in popularity it grows in Canberra and has a really interesting taste KIWIFRUIT Qld Aussie kiwi Goldkiwifruit great at the moment plus try cute and flavourful red kiwis.  NUTS Walnuts and chestnuts.  PAPAYA Scarce.  PERSIMMONS Hard and soft in season (don’t keep in the fridge). PLUMS Still eating and stewing well (cook and freeze now for later). POMEGRANATE Peak season with magnificent large and very glam Aussie poms in season.  VEGETABLES: IN SEASON Broccoli, zucchini, cherry tomatoes.  ASPARAGUS Imported only.   AVOCADOES Improving all the time as the growing season moves further South. Probably a month until the really good fruit.   PEAS Lovely sweet peas this week.  POTATOES & PUMPKIN Washed Dutch Creams in season also try grammar pumpkin.  TOMATOES Lots of cherry varieties in season. Local Roma and round (Thilmere) tomatoes.  FLOWERS It’s Mothers Day this weekend so many flowers in store. Great roses, tulips and natives.