Mushroom, Herb & Sherry Pasta

Serves 4
Calories: 125 kcal/serving (excl pasta)

“The Book of Light Pasta Sauces” (Anne Sheasby), Page 90

Ingredients

2 tblsp  olive oil
1 small onion, finely chopped
8oz mushrooms, thinly sliced
8oz chestnut mushrooms, thinly sliced
1oz plain flour
5 fl oz vegetable stock
5 fl oz dry sherry
3 tomatoes, peeled & finely chopped
2 tblsp fresh herbs
salt & black pepper
parsley to garnish

Method

1. In a frying pan, fry the onion in the olive oil for 1 minute.

2. Add the mushrooms, cover and cook gently for 8 minutes until soft, stirring occasionally

3. Stir in the flour and cook for 1 minute stirring. Remove the pan from the heat, and gradually stir in the stock and sherry.

4. Bring slowly to the boil, stirring, and continue to cook, stirring, until the mixture thickens. Simmer for 3 minutes, stirring occasionally.

5. Add the tomatoes, herbs salt and pepper and heat through. Garnish with parsley sprigs and serve with freshly cooked tagliatelle.