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Mushroom and Worcestershire Sauce Pasta


400g Pasta

2 tbsp Olive oil

300g Mushrooms button

Salt pepper

1 Garlic clove chopped

1 tbsp Fresh rosemary chopped

30g Butter

2 tbsp Worcestershire sauce

80g Parmesan cheese

Here’s how

Place your pasta in to a large pan of salted boiling water and cook for 9 minutes and 9 minutes only, you don’t want to over cook your pasta as it is going to a sauce and it will continue to cook.

Meanwhile pre heat a large non frying pan.

Slice the mushrooms, then crush and chop the garlic.

Sprinkle some salt direct into the frying pan before adding the mushrooms and garlic.

The salt will be in direct contact with the mushrooms and the heat of the pan, this will help draw out the moisture of the mushroom as quickly as possible.

Add a splash of olive oil and continue to cook for 5 minutes or until the water in the pan from the mushrooms has evaporated.

Add the chopped rosemary and add in the butter.

Stir the pan together to get all those lovely flavours bubbling away.

Now this is the bit where the Italians need to look away as they won’t like it!!!

Add in the Worcestershire sauce.

Lift out a ladle of the cooking water from the pasta and add it to the mushrooms.

Turn the heat up as you want to reduce the liquid in the pan.

Drain the pasta or lift out with some tongs and add to the sauce.

Finish the dish with finely grated parmesan cheese and a little black pepper.


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