Pasta with portobello mushrooms cooked with fresh parsely, white wine, garlic and olive oil, what are you waiting for?
Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft.
Add the mushroom and cook until soft. Season well with salt and pepper.
Add the white wine and cook until the volume of liquid has reduced by half.
Add the cream and simmer for 5 minutes, then add the parsley and check the seasoning again.
Toss the pasta through the sauce, then serve in a warm bowl and sprinkle over the pine nuts.
