CHEATS GOURMET CHERRY TOMATO & MUSHROOM FETTUCCINE

INGREDIENTS

• 10g (1/4cup) dried Porcini Mushrooms 2 tbs balsamic vinegar

• 2 tbs boiling water

• 150g unsalted butter

• 1/4 cup Sage, leaves

• 250g Cherry Tomatoes (x1 punnet)

• 250g Brown Mushrooms

• 400g fettuccine

• Sea salt and cracked black pepper

• Shaved parmesan or a drizzle of olive oil to serve

METHOD

1. Allow the Porcini Mushrooms to soak in the balsamic vinegar and boiling water – minimum of 5mins until tender.

2. Take a non-stick frying pan and heat the butter on a low heat. Once melted turn the heat up to high until butter takes on a foamy appearance. Add the sage leaves and fry until crisp (30 seconds or so). Once crisp remove from the pan and set aside.

3. To the same pan add the cherry tomatoes and fry with a splash of balsamic. When the skins start to brown slightly set aside with the sage leaves.

4. To the same pan add the Brown Mushrooms with a sprinkle of salt and pepper and heat through for 5 mins.

5. While cooking, start to cook the fettuccine per packet instructions.

6. Once the Mushrooms have started to brown add the Porcini mixture and cook for a further 2 mins.

7. Once the pasta is cooked drain and add the cherry tomatoes and mushrooms and stir through.

8. Serve and top with the sage leaves and if desired freshly grated shavings of parmesan or a drizzle of olive oil.