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Late night Dinner Winner

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As they say …

Mushrooms, the great all rounder

That’s so true. Mushrooms can be eaten raw (some types at least), can be dried and then re-hydrated, and are incredibly fast to cook.

This recipe was one of those quick thinking masterpieces. It had been a long day. Being early to work, with a good 10 hour day in followed up by a networking event meant home time hovered for another good 3 hours… When you get home at 9pm, it’s already bed time, discover no one has eaten any dinner yet, what do you do? If your response was implode, I’m with you. But play it cool. Don’t let the hunger take over – yet.

Get everyone moving, first order of business – chop some mushrooms. Boil some water. Locate the last ditch emergency packet pasta (gluten free).

Cook the pasta. Toss through saute mushrooms, a little flavoured oil and any garnish you think will suit. And then, then you may let the hunger consume you. Inhale. Exhale. Inhale, your food.


Any kind of mushroom:
We used 1/4 c. dried porcini
200gm fresh shiitake mushrooms
Half a dozen fresh brown cup/generic mushrooms
1 packet of gluten free dry spaghetti
Pinch salt
2 tbsp. flavoured oil - we used black truffle
1/4 c. crumbled nuts of choice - we used hazelnuts
1 tbsp. nuttelex
1 tsp. crushed garlic
salt & pepper, to taste


Bring a pot of water to the boil, add salt.
Add the pasta and dried mushrooms, cook to the packet instructions.
Roughly slice the fresh mushrooms.
In a fry pan add the nuttelex and crushed garlic, heat until melted. Add the mushrooms and saute briefly until just cooked.
Remove from the heat.
Once the spaghetti is cooked, drain 90% of the liquid and toss the spaghetti with the re-hydrated mushrooms.
Add the flavoured oil and saute mushroom mixture.
Toss, serve and devour.