LOSE IT! - - Love -

• 2 tbsp co­conut oil or ghee • 1 onion, finely diced • 2 cloves gar­lic, minced • 250g but­ton mush­rooms, halved • 125g baby but­ton mush­rooms • ½ tsp smoked pa­prika • ¼ cup white wine • ½ cup veg­etable stock • 1 cup crème fraîche • hi­malayan salt and black pep­per • 350g zoo­dles, blanched • fresh thyme, to sprin­kle • grated parme­san cheese, to serve 1. Heat the co­conut oil in a pan, toss in the onion and sauté un­til golden. Then add the gar­lic and sauté for an­other minute. 2. In­crease the heat, add the mush­rooms and cook un­til all the liq­uid has evap­o­rated and the mush­rooms are browned. Sprin­kle with pa­prika, add the white wine and al­low to bub­ble and cook for 30 sec­onds, then add the stock and crème fraîche and cook gen­tly for 5 min­utes or un­til thick­ened and re­duced. Sea­son well. 3. Add the zoo­dles and stir un­til heated through and well coated. 4. To serve: Di­vide the mix­ture be­tween 4 bowls, sprin­kle thyme on top and serve with cheese.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.