1 brown onion, peeled and diced
3 large cloves garlic, minced
200g Swiss Brown mushrooms
100g Shiitake mushrooms
Small handful flat leaf parsley
1 cup vegetable stock
1/2 cup white wine
3 sprigs thyme
75g soft goat’s cheese
2.5 heaped tablespoons light sour cream
Salt and freshly ground black pepper
Handful pecans, toasted and chopped
50g Pecorino (or Parmesan) plus extra for serving
Extra virgin olive oil (EVOO) for serving
- Warm 1-2 tablespoons of olive oil in a large, non-stick frying pan set over medium heat, add the onions and garlic and fry for 3-4 minutes, stirring often.
- Add the mushrooms into the bowl of a food processor and blitz until coarsely chopped, add in the parsley and blitz with the mushrooms until all is finely chopped.
- Add mushroom mixture to the frying pan along with a seasoning of salt, stir to combine and fry over low-medium heat until most of the moisture has been removed from the mushrooms.
- Add stock, wine and thyme leaves, stir and simmer for 10 minutes.
- While simmering, add pecans to a frying pan and dry fry for 5-6 minutes over medium-heat tossing the pan often to avoid burning. Remove nuts from pan, allow to cool a little, then chop roughly.
- Add the sour cream and goat’s cheese and stir in to combine. Season the taste with freshly ground black pepper. Add half the pecans along with 50g finely grated Pecorino to the mushroom mixture, combine and keep warm over low heat.
- Cook pasta for 10-12 minutes until al dente in a large pot of boiling, salted water. Drain pasta in a colander retaining 2 tablespoons cooking water ~ the latter you add to the mushroom mixture and mix.
- Serve cooked spaghetti with the warm mushroom sauce along with extra grated pecorino, a scattering of remaining toasted pecans and extra thyme or parsley and a final drizzle of EVOO.