Four types of Mushroom Pasta sauce

The overwhelming engagement of the red 'Fly Agaric' mushrooms yesterday has prompted a four variety creamy mushroom pasta sauce, that you can eat! You don't need to use four types of mushrooms, one will do, but beware...it's very good!

So I used Swiss brown mushrooms, Button mushrooms, Oyster mushrooms and Enoki mushrooms (the long stem small head mushrooms).

The ingredients picture shows a lot of ingredients. If you use them all you will be very vegetarian.

Boil the water for your pasta as the timing is critical. By the time the sauce is ready, the pasta will be ready. Add boiling time plus cooking time (about 20 mins).

Finely chop your onion and pan fry in olive oil. Add a chunk of butter. You may need a large pan. Once nicely brown, add all the other ingredients at the same time, your chopped mushrooms (but with a recognisable shape), three cloves of garlic, spring onions, thyme, Continental Parsley, Murray River Pink salt, cracked pepper and a teaspoon of Massel chicken stock. Hold the cream and the grated parmesan cheese.

Cook it in the large pan on medium heat until the mushrooms reduce in size and they are nicely cooked. Add a little hot water to create steam in the pan and keep it moist. Don't let it dry out. Turn it down to low heat.

Once the pasta is ready, drain it and set it aside. Into your mushroom pan pour about 200 mls of Bulla Thickened cream. Toss your mushrooms to mix in the cream. Don't let it cook too long as the cream will spoil. When the cream is nicely brown, add your pasta and mix it together.

Serve with a generous sprinkle of grated Grana Padano cheese. Maybe some fresh chopped parsley for presentation, otherwise it won't last long enough to need to look that good!

Having said that, presentation is everything!

Hot tip: to bring some heat to your soul, because it is 2 degrees outside, add more cracked pepper. It won't taste peppery, it will warm you up inside!