Shiitake, shimeji, and the Swiss Brown. A garden of mushrooms come together in a warm, creamy, carby delight.

Serves 4  

Cook time 30 mins 

Prep time 5 mins 

200g Swiss brown mushrooms, sliced
100g shitake mushroom, sliced
100g shimeji mushrooms, sliced
100g butter
2 tbsp olive oil
12 garlic confit cloves or 4 raw garlic cloves, crushed
1 shallot, finely diced
1 cup heavy or thickened cream
½ cup white wine
250g pasta
50g parmesan, grated
Salt and pepper 


  1. Bring a large pot of heavily salted water to the boil.  Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 – 2 minutes before the suggested cooking time. Reserve up to ½ – 1 cup of pasta water.
  2. In a large fry pan on a medium heat, melt 50g of butter. Add the olive oil to the pan and bring to the heat. Add the mushrooms to the pan and cook for 8 minutes, stirring occasionally.
  3. Add the garlic, shallot and remaining butter to the pan. Cook for 5 minutes or until the shallot is fragrant and translucent. Deglaze the pan with white wine and cook until 80% of the liquid has been absorbed. Add the cream to the pan and bring to the bubble. Season generously with salt and pepper. Turn the heat to low and simmer for 5 minutes or until the sauce has slightly thickened.
  4. Add the pasta to the pan. Slowly incorporate the pasta water and the cheese until you have a silky and glossy texture. You may not need a full cup of pasta water so do this step slowly.
  5. Serve with a drizzle of olive oil and extra sprinkling of cheese.