Meatless Monday: Roast Mushroom fettuccine with cream and black pepper

I'm sorry.

Really, I am.

But this mushroom fettuccine was SO good, we ate it before we could photograph it. One bite and we were in love.

Ok, to be fair, there were a few strands left over in the frying pan and I was literally taking a photo while my husband was stealing bits. It's that addictive.

 I'm sorry.

Anyway, why dontcha make it yourself? Understand firsthand the deliciousness. You'll forgive us.

Serves 4.

Ingredients:

2 cloves garlic, minced

1 kilo swiss brown mushrooms, sliced thick

2-3 tablespoons butter, depends on how psycho you are

pinch of fresh thyme

1/4 cup stock

300ml cream

handful grated parmesan

salt and cracked black pepper

Fresh fettuccine, cooked according to packet directions.

Directions:

1. Preheat oven to 200C and spread the mushrooms out on an oiled tray.

2. Bake mushrooms 15-20 minutes until brown and starting to release their juices.

3. Heat butter in a frying pan over medium heat. Saute the garlic 1 minute until soft.

4. Add mushrooms and thyme and cook 5 minutes.

5. Add stock and cream and turn heat to high.

6. Boil sauce until thickened and reduced slightly. Add parmesan.

7. Check for seasoning and serve with plenty of extra parmesan and cracked black pepper.

8. Forgive me.

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