Hey Christina Street, a great first contribution. It sounds like there are some unusual chefs at Wareemba Avenue Kitchen. And it is good to see the Douglas Street "Kitchen hands" making an entry onto the blog in concert with Hunter street.
Mushroom pasta for two, a quick and yummy pasta around two key ingredients, mushrooms and butter. I like to make this with a few different types of mushrooms but last night only had the ordinary champignons, around .5 kg.
Slice the mushrooms. Also prepare some sort of onion, any kind, yellow, red, green or leek. Last night I used leek. Heat some olive oil in a saute pan until hot, add onions and toss lightly, put in the mushrooms and toss till coated, leave heat on high until first mushrooms start to brown then lower the heat. Add salt and pepper. Add a good pinch of dried chile flakes. If you like using wine, a good splash of a white at this stage goes well. Then turn off the heat and allow to sit.
For pasta papperadelle is great or fettucine. The trick is to not use too much. 100 grams is plenty for two people. Prepare pasta.
When it is nearly done, reheat the mucshrooms and add a GENEROUS (don't skimp) chunk of butter and allow this to melt. Drain pasta thoroughly and add to pasta and stir until heated through.
Turn into serving bowl and add a generous covering of parmesan cheese and chopped continental parsley. Some good bread is handy for sopping up those juices. The smell of this pasta dish is fantastic!
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