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Ingredients

  • 1 X 500g Livesey Bros Sumo Pack (Eryngii, Shiitake, Buna Shimeji & Shiro Shimeji)
  • 4 Shallots
  • 300g Fresh Pasta
  • 250ml Pot Creme Fraiche
  • 3tbsp Pesto

Method

  • STEP 1
    Boil the pasta for 5 minutes then drain, and set aside
  • STEP 2
    Gently fry the shallots until soft
  • STEP 3
    Slice the Shiitake mushrooms, trim and separate the Buna Shimeji and Shiro Shimeji, and then slice the Eryngii lengthways before adding to the pan along with the shallots- fry for 4 minutes
  • STEP 4
    Spoon the creme fraiche into the pan along with the pesto and gently mix the ingredients together
  • STEP 5
    Add the pasta to the pan and mix until the pasta is coated in the sauce, serve with a green side salad and garlic bread for a delicious Italian meal
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