United States
Cooking time - 30 mins
Serves - 2
Difficulty - easy peasy
Ingredients
- 115g/4oz pasta
- 3 tbsp butter
- 1 tbsp olive oil
- ½ medium onion, chopped
- 200g/7oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- ½ tsp Dijon mustard
- ¼ cup chicken broth
- ½ tsp lemon juice
- Zest of ½ lemon
- ½ cup freshly grated parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt, to taste
- Pepper, to taste
Method
- In your Jean Patrique 20cm Saucepan, cook the pasta according to the package.
- Add the oil and 1 tbsp of butter to your Whatever Pan.
- Cook the onions and mushroom on medium-high heat until all the water from the mushrooms has been released.
- Stir in the remaining butter followed by the garlic and Dijon mustard. Cook for 1 minute.
- Pour in the chicken stock, lemon juice and lemon zest.
- Take your Whatever Pan off the heat. Add the Parmesan cheese and parsley.
- Add a splash of hot pasta water to the mushroom sauce.
- Season with salt and pepper to your taste.
- Toss the pasta in the sauce and serve.
