MUSHROOM ORECCHIETTE WITH GREMOLATA CRUMBS

PREP + COOK TIME 50 MINUTES SERVES 4

30g butter

1 tablespoon olive oil

1 medium brown onion (150g),

chopped finely

2 cloves garlic, crushed

½ cup (125ml) white wine

200g swiss brown mushrooms, sliced 300ml pouring cream

200g sliced pancetta

500g orecchiette pasta

GREMOLATA CRUMBS

30g butter

1 ciabatta roll (100g), torn coarsely 2 cloves garlic, crushed 2 tablespoons chopped fresh

flat-leaf parsley

1 lemon, rind cut into thin strips

1 Heat butter and oil in a medium frying pan; cook onion and garlic, stirring, for 5 minutes or until onion is soft. Add wine to pan; boil, uncovered, for 2 minutes or until reduced by half. Stir in mushroom; cook, stirring occasionally, over medium heat, for 5 minutes or until softened. Add cream, stir over medium heat for 2 minutes or until thickened slightly. Season to taste; cover to keep warm.

2 Meanwhile, preheat oven to 180°C/160°C fan. Place pancetta, in a single layer, on an oven tray lined with baking paper. Bake for 10 minutes or until golden and crisp. 3 Make gremolata crumbs.

4 Cook pasta in a large saucepan of boiling salted water for 10 minutes or until just tender. Drain, reserving ¼ cup (60ml) of cooking liquid. Return pasta to pan.

5 Add hot mushroom sauce to pasta; toss gently to combine. If mixture is a little thick, add some of