This was inspired by something Mum cooked for Christmas several years ago. In that recipe the tang was supplied by cranberries but as its summer I thought redcurrants would do the job!
Ingredients:
75g spaghetti
75g oyster mushrooms, sliced
75g boursin cheese
75g redcurrants
2 spring onion, sliced
1 tablespoon olive oil
I cooked the pasta until al dente. Meanwhile I sauteed the spring onions in the olive oil for 2min before adding the mushrooms. I let these brown for about 5min and then melted in the cheese. To make a fluid sauce I added a little of the pasta cooking liquid and then threw in the redcurrants. Finally I stirred in the cooked (and drained) pasta and gave the dish a twist of black pepper.
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