From the Field Kitchen
Creamy and comforting
Finely chop the onion, garlic, parsley and slice your mushrooms. Then zest your lemon.
Heat the oil and butter over a medium heat and fry the onions until soft.
Add in your mushrooms and fry for a further 10 minutes, then add in the garlic and allow to cook for around 2 minutes. Add in the wine and allow to simmer and reduce until around half the liquid has evaporated.
Add in the double cream and allow to simmer before adding in the lemon zest and parmesan. Make sure you season with salt and pepper to your taste.
In the meantime, bring a pot of water to the boil and cook your pasta of choice until al dente. Make sure you reserve 100ml of the pasta water to add to the creamy sauce.
Once cooked, combine the pasta with the sauce, stir through the parsley and serve with some extra parmesan. Enjoy!
Recipe from BBC Good Food.