Creamy Oyster Mushroom Spaghetti
150 g spaghetti
1 tbsp extra virgin olive oil
250g Fruit Bodhi Organics Oyster Mushrooms
3 cloves of garlic, crushed
Small bunch of fresh parsley, chopped and leave a little to sprinkle over the top to serve
4 tbsp white wine
2 tsp Fruit Bodhi Organics mushroom seasoning
200 ml tub of half fat crème fraiche
Bring a saucepan of salted water to the boil. Add the pasta and cook per instructions on the packet.
Heat the oil in a frying pan and add the mushrooms and fry for about 3 minutes until beginning to brown. Add garlic and cook for a further minute.
Add the parsley, wine, mushroom seasoning and crème fraiche and season with salt and pepper. Heat through for 1 minute.
Drain pasta and return to pan and add the contents of the frying pan. Stir through. Serve with the extra parsley.