Pâtes à la sauce aux champignons caramélisés

Ingrédients

• 400 g roughly chopped mushrooms
• 1 medium onion diced
• 2 cloves garlic crushed
• 1 sliced chilli.
• 1/2 teaspoon dried thyme or two sprigs of fresh thyme.
• 1/4 teaspoon of peri peri
• 5 ml of soy sauce
• 15 ml barbeque sauce
• 250 ml of cream.
• 15 ml butter or margarine
• salt to taste
• 400 g pasta cooked
• salt to taste

Préparation

1. 1

   Start by cooking the mushrooms first. Dice the onion.

2. 2

   Fry the onions on medium heat in a Tablespoon of butter or margarine.

3. 3

   Add crushed garlic, and sliced chilli. Fry for about 2 minutes.

4. 4

   Add dried thyme or two sprigs of fresh thyme.

5. 5

   Cook for a minute, stirring so that the thyme does not burn.

6. 6

   Add roughly chopped brown mushrooms, and a ¼ teaspoon of peri peri and cook for 5 minutes.

7. 7

   Put in soy sauce, barbeque sauce and cream.

8. 8

   Cook for 10 minutes until the cream has reduced and the sauce has a caramelized appearance.

9. 9

   While the mushrooms are cooking, fill a large pot with water and bring to the boil.

10. 10

    Add salt to taste.

11. 11

    Add the pasta to the boiling water and cook uncovered for 8 to 10 minutes until the pasta is tender but still firm.

12. 12

    Drain out the water from the pasta and stir the pasta into the cooked and reduced mushroom and cream sauce. Make sure that all of the pasta is coated in the creamy sauce.

13. 13

    To serve, add grated cheese or garnish it with chives and freshly ground black pepper or cayenne pepper.