![Creamed Small White Button Mushroom Soup w/ truffle foam & bacon twist](https://meadowmushrooms.co.nz/cache/images/d/3/6/a/e/d36aebb5544c634040647024ccfabcd698c43699.jpeg)
Button & Portabello Mushrooms with Penne Pasta & Cream Fraiche
PREP TIME: 10 Min
COOK TIME: 30 Min
SERVES: 4
![Button & Portabello Mushrooms with Penne Pasta & Cream Fraiche](https://meadowmushrooms.co.nz/cache/images/5/e/2/a/d/5e2ad2b9c115fcaf4b26b791be47eebb09a72f28.jpeg)
![](/images/title-ingredients.png)
- 500gm penne pasta
- 20gms butter
- 100gms chopped onion
- 2 cloves chopped garlic
- 100mls white wine
- 250gms Portabello mushrooms sliced large
- 250gms button mushrooms whole (white or Swiss brown)
- 2 Tbs chopped parsley
- 4 Tbs broken basil
- 100gm cream fraiche
- Shaved or grated parmesan on the side
Method
- Cook the pasta & refresh.
- Heat a large pot with a lid or a wok; add the butter, garlic, button mushrooms & wine
- With a little seasoning, place on the lid & rapid cook for 4mins, remove the mushrooms.
- Then add the portabello’s & cook for about 5min in the juices from the button mushrooms.
- Now add the pasta to the Portabello's & the button mushrooms, half the basil & heat.
- Serve in a large platter with dollops of the cream fraiche & the remaining basil.
- For meat eaters some sautéed chicken could be added as an option.
MADE WITH
Swiss Brown Mushrooms
![Swiss Brown](https://meadowmushrooms.co.nz/cache/images/0/3/0/1/5/030151e5fca2970dc6d55b5e2031bcee796540ce.png)
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