As we are still in lent I'll be making another non-meat pasta using those flavoursome "fun guys" of the food world - mushrooms.
There were some great mushrooms at the market today so I'll be using several different types including these chaps called King Oyster
and these rather ethereal looking Enoki
along with Portobello and Oyster mushrooms.
In the spirit of being quick and easy this pasta couldn't be simpler. Sauté a little leek then add the mushrooms, a good measure of fresh thyme and crumble in some soft Chèvre to help form a sauce. Then simply toss the pasta through and viola it's ready!
Fettucine with Mixed Mushrooms and Chèvre
1 medium leek, cut into quarters and diced
2/3 sprigs of fresh thyme
freshly ground salt and pepper
assorted Mushrooms - I won't give an actual weight as it's really up to your personal preference and the type of mushrooms you use.
Place a little olive oil and a knob of butter into a pan over a medium heat. When butter has melted add the leek and sauté until softened but not coloured.
With the mushroom combination I used I added the Portobello first, followed by the King Oyster and then the Oyster, leaving the Enoki to the very end when I tossed in the pasta. You want the mushrooms to get a little colour but not break down or release too much moisture as this would make it stew rather than sauté - you need to keep an eye on the maintaining
an adequate amount of heat. Add the thyme leaves along with salt and a good grinding of black pepper and keep tossing the mixture to get an even colouring.
Add the cooked but not totally drained pasta to the pan along with a couple of slices of crumbled Chèvre - the heat of the pan and the pasta should cause the Chèvre to melt and form a "sauce".
Serve this in your bowls along with a little extra Chèvre, a drizzle of extra virgin olive oil and a sprig of thyme.
Full of flavour and with a variety of textures, it's a perfect choice for any time of year not just lent!