I found some delicious looking mushrooms at the fruit & veg shop recently so decided they needed to be part of my meal plan. This mushroom risoni was the result and it made for an excellent week night dinner, and equally good leftovers the next day!
I slightly amended a recipe from the River Cottage Veg cookbook (my current go-to!)
- 500g mixed mushrooms
- Olive oil
- 1 cup risoni pasta
- 3 cloves garlic
- 3-4 sprigs of fresh thyme
- 1tsp balsamic vinegar
- 1/3 cup white wine
- 50ml creme fraiche
- Salt and pepper
- 1/3 cup fresh parsley
- Thickly slice the mushrooms and split into two batches
- Heat 1tbs oil and a knob of butter in a large pan over medium-high heat
- Add half the mushrooms and cook, stirring often, until the liquid has released and they are starting to brown
- Remove from the pan and repeat with the second batch of mushrooms
- Meanwhile, cook the risoni until al dente and then drain
- Return the first batch of mushrooms to the pan and add minced garlic, leaves from the thyme sprigs and balsamic vinegar, stirring to combine then cook for two minutes
- Add the wine and simmer until there is almost no liquid left
- Spoon in to the creme fraiche and stir to combine then season with salt and pepper
- Add the risoni and toss to combine
- Top with roughly chopped parsley
This mushroom risoni is seriously that simple, and uses mostly ingredients you’re likely to have in your pantry already. If you don’t have creme fraiche then thick cream will work equally as well.
If possible, aim for a mix of mushrooms to add flavour and interest. I used a combo of portobello and swiss brown this time which was excellent! Who knew I was eventually going to become such a fan of mushrooms!