Button & Portabello Mushrooms with Penne Pasta & Cream Fraiche

Method

1. Cook the pasta & refresh.
2. Heat a large pot with a lid or a wok; add the butter, garlic, button mushrooms & wine
3. With a little seasoning, place on the lid & rapid cook for 4mins, remove the mushrooms.
4. Then add the portabello’s & cook for about 5min in the juices from the button mushrooms.
5. Now add the pasta to the Portabello's & the button mushrooms, half the basil & heat.
6. Serve in a large platter with dollops of the cream fraiche & the remaining basil.
7. For meat eaters some sautéed chicken could be added as an option.