Mushroom Pasta


  • 4 Tbsp. extra-virgin olive oil
  • 1 onion, finely sliced
  • 50g butter, cut into pieces
  • 500g mixed wild mushrooms, torn into bite-size pieces
  • 3 garlic cloves, finely sliced
  • 450g bucatini
  • 50ml dry white wine
  • 250ml double cream
  • Zest and juice of ½ lemon
  • 15g Parmesan, finely grated, plus more for serving
  • Small handful parsley, chopped
  • Freshly ground black pepper

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