2-4 handfuls green pasta spirals
1 tsp/15ml oil
1 cup/50g/2oz mushrooms
milk
Salt and freshly ground black pepper
yolk of 1 egg
1 tbsp/15ml cream
as much parsley as you like, chopped
Parmesan cheese, grated
Serves 1-2
1-Cook the pasta in plenty of boiling salted water with 1 tsp/5ml oil, until al dente.
2-Meanwhile, wipe and slice the mushrooms. Place in a pan with a little milk, season well and
poach gently, stirring, until soft and very black and the liquid has almost gone.
3-Beat the egg yolk with the cream and stir in the mushrooms.
4-Drain the pasta and stir in the mushroom mixture with plenty of parsley. Serve at once with
Parmesan and a tender lettuce salad.
1 tsp/15ml oil
1 cup/50g/2oz mushrooms
milk
Salt and freshly ground black pepper
yolk of 1 egg
1 tbsp/15ml cream
as much parsley as you like, chopped
Parmesan cheese, grated
Serves 1-2
1-Cook the pasta in plenty of boiling salted water with 1 tsp/5ml oil, until al dente.
2-Meanwhile, wipe and slice the mushrooms. Place in a pan with a little milk, season well and
poach gently, stirring, until soft and very black and the liquid has almost gone.
3-Beat the egg yolk with the cream and stir in the mushrooms.
4-Drain the pasta and stir in the mushroom mixture with plenty of parsley. Serve at once with
Parmesan and a tender lettuce salad.
