1medium brown onionpeeled, cut in half then sliced thinly
½tspof sea saltdivided into two portions
500g(1 lb) of mushrooms wiped clean then sliced thickly
2 - 3 cloves of garlicput through a garlic press or finely chopped
¼tspfreshly ground black pepper
2tbspplain flour (all-purpose flour)
250ml( 1 cup ) of stock made with 2 teaspoons of vegetable bouillon
1tbspHenderson's Relishoptional, if you can't find this try a vegetarian version of Worcestershire sauce.
a handful of fresh parsley (approx 4 - 5 tbsp)stems removed, leaves chopped
300g(approx 3 ½ cups depending on what pasta you use) pasta I used pappardelle pasta
Heat 1 tablespoon of olive oil in a large saute pan.Add the sliced onion and ¼ teaspoon of sea salt.Cook for approx 15 minutes over medium heat until the onion is soft. Stir often to avoid burning.Meanwhile, cook the pasta according to the packet instructions.
Add 1 tablespoon of butter to the pan, once melted add half the mushrooms and cook until tender. Push the cooked mushrooms to one side of the pan.Add another ½ tablespoon of butter to the pan, once melted add the remaining mushrooms. Cook until they release their juices.
Now add the garlic to the pan and cook for a minute.Stir in 1 tablespoon of mustard and make sure all the mushrooms are covered in the mustard.
Add 2 tablespoons of plain (all-purpose) flour to the pan stir well and cook for a minute or two. Now slowly add the stock to the pan, stirring all the time. Add 1 tablespoon on Henderson's relish now. Simmer for a few minutes.The sauce should be nice and thick now. Add about ¼ teaspoon of freshly ground black pepper to the sauce now.
Turn down the heat to low then stir in the sour cream one tablespoon at a time. You should have a creamy sauce now.Finally, stir in the chopped parsley keeping a little back for garnish if you wish.Drain the pasta, then add it to the mushrooms. Toss gently and serve immediately.
Mushrooms – you can use any mushrooms you like here. I usually make this with white mushrooms. A mixture of wild and white mushrooms works really well too.
Henderson’s Relish – this is an English sauce, it looks like Worcestershire sauce, but is a relish, not a condiment. It has a distinctive sharp, spicy, yet sweet taste. If you can’t find this you could use mushroom ketchup or a mixture of soy sauce and lemon juice instead.
Sour cream – you can use low fat if you wish, I prefer full fat in this though. If you’re not a fan of sour cream you could use cream cheese instead, it does change the taste quite a bit though. Add the cream cheese just after you have cooked the mushrooms.
Stock – I make my stock using vegetable bouillon. I add 2 teaspoons of bouillon with 250ml (1 cup) of boiling water
Pasta – You can use whatever pasta you like here, we love the thick ribbons of pappardelle.
Nutritional Information - is calculated using an online tool. It is approximate and is based on one serving of four.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.