1 450gram pack linguini

1 pack Ministry of Mushrooms' Sundried Oyster Mushroom

1 125 gram pack Ministry of Mushrooms' Fresh Oyster Mushroom

1 tablespoon chopped garlic

2 leeks

2 cups chopped spinach

1 shallot

1 cup chopped fresh basil and parsley (mixed)

2 cups chicken or vegetarian stock

1 cup cream

Grated Romano cheese

 

 

 

Place the sundried mushrooms in a bowl of hot water for ten minutes or until the mushrooms have softened and absorbed some water. Cook pasta until al dente, drain hot water, place in a serving plate and mix some butter in to loosen. In sauté pan, mix diced shallots, leeks, and the prepared sundried mushrooms until tender. Add stock and simmer until reduced by half. Add cream and reduce by half. Add spinach and fresh oyster mushrooms and cook for three minutes. Toss pasta together with the sauce until coated evenly. Serve in separate dishes and add Romano cheese (optional: add some truffle oil).