Name: Creamy mushroom and sausage pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: Woolworths traditional pork sausages 500 g,olive oil 1 T,brown mushrooms, torn 200 g,thyme a few sprigs,garlic, finely chopped 4cloves,cream 2cups,sea salt and freshly ground black pepper, to taste ,Woolworths fresh tagliatelle pasta packets, cooked al dente 2 x 250 g,Parmesan, grated ¼cup

Mushroom recipes

Creamy mushroom sauce

10 minutes

Mushroom recipes

Exotic mushroom bruschetta

20 minutes

Mushroom recipes

Spinach-and-mushroom bake

25 minutes

Italian recipes

Mixed mushroom pasta

10 minutes

Fish recipes

Hake and mushrooms baked in paper

15 minutes

Chilli recipes

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

25 minutes

Mushroom recipes

Tarragon-infused brown mushroom pasta

20 minutes

Braai recipes

Braaied mushrooms

10 minutes

Mushrooms with roasted garlic cream and herb-buttered toast

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

1 garlic bulb
85 ml olive oil
Sea salt and freshly ground black pepper, to taste
3 T fresh thyme chopped
2 T chives chopped
3 T parsley chopped
1 T basil, chopped
100 g butter, softened
1 red onion, finely chopped
150 g exotic mixed mushrooms
150 g portobellini mushrooms, halved
8 brown mushrooms
250 ml cream
1/2 lemon, juiced
1 baguette, sliced

Method

Preheat the oven to 180°C.

Slice the top off the garlic bulb and place the bulb on a baking tray. Drizzle with 1 T olive oil, sprinkle with sea salt and 1 T thyme, cover with foil and roast for 30 to 35 minutes, or until slightly golden and soft.

Meanwhile, blend the chives, parsley, basil and butter. Chill until needed. Soften the onion in 2 T olive oil for 5 minutes over a low heat, but do not allow to colour. Add the remaining thyme, exotic mixed mushrooms, portobellini mushrooms, the brown mushrooms and another 2 T olive oil. Cook for 5 minutes. Stir in the cream, 4–5 roasted garlic cloves, a squeeze of lemon juice and season to taste. Cook for 10 minutes.

Toast the baguette slices in the hot oven for 5 to 10 minutes. Top each slice with herb butter and allow it to melt. Spoon the creamy mushrooms over the hot herb-buttered toast and serve immediately.

Cook’s note: Store mushrooms in brown paper bags in the fridge so they don’t bruise. Clean mushrooms by wiping them gently with a damp cloth, kitchen paper or a pastry brush. Don’t wash them as they will absorb water and steam rather than fry.

Discover more meals-on-toast recipes here.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Creamy mushroom and sausage pasta

Roast ostrich fillet with mushroom marmalade

Mushrooms stuffed with Gorgonzola and breadcrumbs

Creamy mushroom sauce

Exotic mushroom bruschetta

Spinach-and-mushroom bake

Mixed mushroom pasta

Hake and mushrooms baked in paper

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

Tarragon-infused brown mushroom pasta

Braaied mushrooms