500gm penne pasta
100gms chopped onion
2 cloves chopped garlic
100mls white wine
250gms Portabello mushrooms sliced large
250gms button mushrooms whole
2 tbs chopped parsley
4tbs broken basil
100gm cream fraiche
Shaved or grated parmesan on the side
Heat a large pot with a lid or a wok; add the butter, garlic, button mushrooms and wine
With a little seasoning, place on the lid and rapid cook for 4mins, remove the mushrooms.
Then add the portabello’s and cook for about 5min in the juices from the button mushrooms.
Now add the pasta to the mushrooms and the buttons, half the basil and heat.
Serve in a large platter with dollops or the cream fraiche and the remaining basil.
For meat eaters some sautéed chicken could be added as an option