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Mushroom and chorizo pasta

June 28, 2011

Last week it was the pine mushrooms at Fruits on Coventry that beckoned. At $40 kg they aren’t cheap, but three weighed in at around 100g so I didn’t blow the budget.

The recently expanded South Melbourne Fresh Fruit Centre had smaller flat cultivated mushrooms cheap so I bought up large for the week ahead then concentrated on our evening meal.

That was soon solved when I saw the chorizo sausages at one of the delis and I settled on a pasta dish using some of my mushroom purchases.

These days we are spoilt for choice when it comes to pasta varieties and for a dish like this I thought wholemeal penne would contribute a certain meatiness and texture of their own.

This is a fairly simple dish, but it has plenty of flavour. If you have the time, make the sauce ahead and let it rest for a couple of hours to let the flavours meld together.

Chorizo and mushroom pasta

1 medium onion
1 clove garlic, sliced
2 chorizo sausages about 100g each, sliced
250g small flat mushrooms
100g pine mushrooms as available
250g tomatoes (3 medium)
a few sprigs of thyme
2 small red chillies
handful of pitted olives
2 tablespoons tomato paste
salt and pepper
parmesan cheese and/or parsleyto serve
pasta of your choice

Saute the onion, garlic and sliced chorizo in a deep frying pan for five minutes over medium heat. Add the cleaned, sliced mushrooms and cook a further five minutes.

Add the halved tomatoes, thyme, deseeded chopped chillies and olives. Cover and cook until the tomato skins loosen and pick them out with tongs. Add the tomato paste and olives and cook on low for 10 minutes. Adjust the seasoning to your taste and remove the thyme stalks – most of the leaves should have fallen off during cooking.

Cook the pasta according to the directions on the package. When it is ready, drain and add to the sauce, stirring to combine well.

Serve in bowls with shaved parmesan or a sprinkling of chopped parsley. Serves 2-4 depending on how much pasta you use.

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