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

Serves 2



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.