1 onion, finely diced
4 cloves garlic, crushed
1/2 cup white wine
1.5 cups boiling water
2 tbsp Magic Mushie Dust
1/2 cup cream
100g finely grated Parmesan
2 slices sourdough
2 tbsp fresh parsley
1 tsp Magic Mushie Dust
2 tbsp butter
Bring a large pot of salted water to the boil and cook your pasta as per packet instructions.
In a jug or small bowl combine the Magic Mushie Dust with boiling water and set aside.
To make the mushroom sauce add the butter to a pan with onion and garlic, sauté over a medium high heat for 2-3 minutes.
Next add sliced mushrooms and sauté for another few minutes until the mushrooms are lightly golden.
Deglaze the pan with the white wine and cook off till mostly evaporated.
Pour in the mushroom stock mixture and leave to simmer for 6-7 minutes.
Add cream and Parmesan and simmer for another minute or so. Taste the sauce and season with Man Grind as needed.
Drain the pasta well and add to the mushroom sauce, toss well to coat. Remove from the heat and leave to sit for a few minutes while you prepare the crumb.
To make the crumb use a food processor or mini chopper and pulse the sourdough until you get a chunky crumb
Add butter to a small fry pan, add the crumb and magic mushie dust and cook off for 3-4 minutes until the crumbs are nicely toasted.
Toss through finely chopped parsley and sprinkle over pasta to serve.
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