Winter mushroom pasta sauce.

Winter mushroom pasta sauce.

This recipe is for 3 medium portions. You can adjust quantities if needed.

Foraged ingredient: wild mushrooms. I used chanterelles, winter chanterelles and hedgehog mushrooms.

Ingredients:

• whole meal pasta

• 1 medium onion

• 3 tbsp of olive oil

• 250 ml veggie stock

• 1 tbsp of corn flour

• fresh parsley to sprinkle of the top

Method:

1. Cook past according to instructions

2. Cook the wild mushrooms in salty water for about 10 mins. You can skip this step and add your mushrooms straight to the pan. I usually give chanterelles a quick boil, as I know my children love them. boiling wild mushrooms makes the easier to digest for little stomachs.

3. Peel and chop the onion.

4. Gently fry your chopped onions on the pan.

5. Add shredded mushrooms. Cook for about 10 mins.

6. Add veggie stock. Cover and simmer for another 5 mins.

7. In the meantime mix 1 big tbsp of corn flour in 50 ml of cold water and add it to your sauce. Bring up to boil. The corn flour will make the sauce thicker.

8. Sprinkle with chopped parsley. Enjoy!