Pasta with mushrooms and cabbage
- 500 g oyster mushroom caps
- half a white cabbage
- 250 g pasta squares
- a little sugar
- oil, salt
Grate the cabbage using a coarse grater then fry in a little oil with a sprinkling of sugar until caramelised and golden. Season with salt and pepper and leave to cook for about 20 minutes until tender.
Wash the mushroom caps, cut into julienne strips and fry in a little oil. Season with salt and pepper then add to the cabbage.
Stir the cooked pasta into the cabbage and mushroom mixture, season with freshly ground pepper and eat at once.
A hearty meal packed with texture and flavour.