This is a really good, easy midweek dinner dish for those times after work when you need something straightforward and quick to make. It tastes creamy and has an intense mushroom flavour thanks to the use of a 3 minute magic stock cube mix and the namesake of this site, your “luxe” comes from the simple addition of a swirl of double cream just before serving.
2 large handfuls of fresh mushrooms of your choice, roughly chopped
1 medium-sized onion, sliced
1 healthy sized clove of garlic, crushed
1 handful sized portion of mixed mushrooms, fresh from a pack, from a jar of oil (drained) or from a packet of dried mix
1 mushroom stock cube
200 ml double cream, or creme fraiche or single cream, again your choice
Olive oil for drizzling
A little of your favourite fresh herb chopped or just a grind or two of black pepper to finish
Spaghetti, Linguine, Tagliatelle, Spaghettini, Pappardelle or any other long pasta of your liking, enough for two people
Boil the kettle and put the mushroom stock cube in a large glass, pour the boiled water over the stock cube. If you are using dried mushrooms you will need to put them in the glass also before you pour over the boiling water.
Fry off the onion on a mid to low heat in a large deep-sided frying pan. Add the chopped fresh mushrooms and the garlic and cook until starting to turn golden (around 6 minutes). Whilst this is happening, cook the pasta according to the relevant packet instructions.
Once the mushrooms, onion and garlic are golden brown add the mushroom stock mix to the pan, allow to sizzle and reduce. Remove the pan from the heat and gently swirl in your chosen cream. Return the pan to the heat and reduce the mixture just a touch more, or until the sauce is warmed through and thickened.
Remove the pan from the heat, and add your cooked, drained pasta to the mushroom mix, and stir well until the sauce coats each strand of pasta with the creamy mushrooms.
Garnish with your herbs torn-up or chopped and a fresh grind of black pepper…
For a hungry man version add a flash fried piece of skirt steak sliced thinly; during the last mixing stage.
Add a glug of madeira wine to the fried onions once cooked and allow the alcohol to sizzle off before adding the stock and reducing as per the cooking method above.