2 cloves garlic, minced
1/2 brown onion, sliced
1/4 c cup mushroom, quartered cut
1/8 c of fan shape mushrooms, wipe clean
1 pkt of mixed Asian hot pot mushrooms
1 can of mushrooms sauce
1/2 c of water from cooking the bucatini
200 – 250 g bucatini, cooked according to instruction, drain and set aside
60 g butter
4-6 sprigs of Thyme
1/2 stalk of spring onion, sprinkle
Cook the bucatini as per instruction on the packet and reserved 1/2 c of the water. Then heat oil in frying pan, add garlic fry till fragrant. Next add onion, fry for 7 minutes until tender, add in mushrooms and fry further 5 minutes until softened and cooked through.
Then add mushrooms soup, and season with salt and pepper. Pour the 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 spring onion on top.