LINGUINE WITH MUSHROOM PASTA

Ingredients:

Linguine pasta - 275 gms

Onion - 1 (finely chopped)

Garlic clove - 1 (crushed)

Virgin olive oil -  2 tbsp

Open cup mushrooms - 225 gms

Parsley - 3 tbsp (chopped)

Dry white wine - 2 small glasses

Oyster mushrooms - 150 gms

Chestnut mushrooms  - 150 gms

Salt and freshly ground pepper

Greek yoghurt - 225 ml

Method:

• Heat the olive oil in a saucepan, add the onion and garlic and cook for 5 minutes over a low flame, until softened but not browned.
• Bring a pan of lightly salted water to the boil, ready for pasta.
• Meanwhile wipe all the mushrooms clean on kitchen paper.
• Finely chop the open cup mushrooms, and add them to the pan with the onion and garlic. Continue cooking gently until the mushrooms soften.
• Add 2 tbsp of parsley and the wine, then bring to the boil and cook for 2-3 minutes until the wine has almost evaporated. Reduce the heat.
• Add the linguine to the pan of boiling water and cook according to the packet instructions, leaving the pasta cooked but slightly firm.
• Meanwhile slice the remaining mushrooms. Add them to the reduced mushroom mixture  and season with salt and pepper.
• Cover and cook gently for 5 minutes, until the mushrooms are just tender.
• Drain the linguine, then return it to the saucepan and stir in the yoghurt.
• Pour the mushroom mixture onto the linguine, toss lightly together, the spoon onto serving plates.
• Sprinkle with the remaining parsley and serve immediately.