Mushroom fans and pasta fans have reason to commemorate. With four different varieties of mushrooms, this pasta dish will undoubtedly be made regularly.

WILD MUSHROOM PASTA

Active ingredients

6-8 button mushrooms, heavily sliced
8-10 Indian portobello, thickly sliced
8-10 oyster mushrooms, roughly sliced
1 cup roughly sliced shimeji mushrooms
4 cups boiled fusilli pasta
1 tsp red chilli flakes + for garnish
4 tsps olive oil
2 tbsps butter
2 tbsps carefully sliced garlic
Salt to taste
3 tbsps oats powder
3 cups milk
3 tbsps parmesan cheese powder
Fresh parsley sprigs for garnish
Toasted garlic bread slices to serve

Technique

1. Heat olive oil and butter in a non-stick pan.
2. Include garlic and mix well. Prepare till golden brown.
3. Include button mushrooms, and Indian portobello and sauté for 1-2 minutes. Add oyster mushrooms, shimeji mushrooms, and red chilli flakes and sauté for 3-4 minutes.
4. Include salt and mix well. Stir in the milk and cook till the mixture concerns a boil and thickens a little.
5. Add boiled fusilli paste and blend till well integrated.
6. Include parmesan cheese powder and blend well. Change the heat off and transfer into a serving plate. Garnish with red chilli flakes and parsley sprig. Serve hot with toasted garlic bread.

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