Leek and mushrooms bucatini in mushrooms sauce

Leek and mushrooms bucatti in mushrooms sauce.JPG   

Ingredients

2 cloves garlic, minced
1/4 c brown mushroom, thinly cut
5 – 7 medium size cup mushrooms, cut thinly
2 to 3 inches leek leaves, trim with scissor
about 4 inches of white part of leek, cut thinly
1/8 c of white wine
1 c of water from cooking the bucatini
200 – 250 g bucatini, cooked according to instruction, drain and set aside
60 g butter
oil
salt
pepper

Method

Cook the bucatini as per instruction on packet and reserved 1 c of the water. Then heat oil in frying pan, add garlic fry till fragrant. Next add leek leaves, fry for 7 minutes until tender, add in mushrooms and fry further 3 minutes until softened.

Then add mushrooms soup, and season with salt and pepper. Pour the wine, water,and let it simmer about 5 minutes. Add the butter, bucatini and stir to mix well. Taste and season the sauce. Plate bucatini on to serving bowl; put some mushrooms and leek on top.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s