This recipe is courtesy of Meadow Mushrooms.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
- YieldServes 2
Ingredients
- 20g butter
- 250g Meadow Mushrooms White or Swiss Brown Buttons, sliced
- ½ tsp salt
- 4 eggs
- 40g parmesan cheese, grated (see tips for alternates)
- 180g spaghetti pasta (or fettucine)
- 125g spinach, stalks removed, sliced
Method
1
Bring a large pot of water to the boil and salt well.
2
Melt the butter in a large pan over a medium heat, then add the mushrooms and salt and cook for 10 minutes, stirring occasionally.
3
While the mushrooms cook add the pasta to the boiling water and cook according to packet directions. Drain.
4
In a bowl, whisk together the eggs and parmesan. Set aside.
5
When the mushrooms are cooked, add the spinach and a little of the pasta water and cook, stirring for a few minutes until the spinach has wilted. Remove from the heat.
6
Drain the pasta and add back to the pot, along with the egg mixture and stir for about a minute, the egg mix should cook gently with the heat from the pasta, if not gently heat back over the stove. Fold through the mushroom mix. Season with freshly ground black pepper and serve.
Recipe and Tips courtesy of Meadow Mushrooms:
You can use parmesan cheese or alternately try crumbled blue cheese or feta (you will need about 50g).
When preparing your mushrooms, use a dry cloth or slightly damp paper towel to brush off any dirt. Don’t submerge them in water. Mushrooms act like a sponge so water will be absorbed, which causes the final cooked mushrooms to be squeaky instead of flavourful and browned.
No need to peel your mushrooms before eating – the skin is packed with essential vitamins and minerals.
Yes, you can leave the stalks on – less waste, more goodness!
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