Fresh Mushrooms Pasta

Ingredients (for 6-8paxs):
Portobello Mushrooms x 6 pc (cut away the stem, wash and wipe dry and cut into thin slices)
Shitake Mushrooms x 6pc (cut away the stem, wash and wip dry and cut into thin slices)
Sliced Garlic x 1 bowl
Onion x 1 minced
Small Red Chilli x 4 - deseeds (if you dont want it too hot) and cut into thin strips
Italian Parsley - rinse, wipe dry and minced
Pasta of your choice (to me, the best pasta for this receipe will be the TartufLanghe No. 19 Tartfuo Tagliatelle - i.e. Tagliatelle with black summer truffle - they go really well with mushrooms!)

How to Make:
1. Follow your pasta instructions on how long to cook your pasta in boiling water with salt. After cooking, drain and return to the pasta pot with no water but still warm. Drizzle Olive oil to prevent the pasta sticking together.

2. Heat a pan big enough to hold all the pasta later with olive olive oil, the add minced onion. Stir fried until soft, then remove onion to a plate.

3. In the same pan, add more olive oil, then brown the garlic slices. Once the garlic slices are golden, add back the minced onion, then all the mushrooms and the chill. Once the mushrooms are all soft,season wtih salt and pepper and if a spicy taste is preferred, add a pinch of italian chilli powder too!

4. Pour over the pasta to the mushrooms pan, add the minced parsley and mix all well together and transfer to a pasta bowl/dish. Drizzle some olive oil on top and serve!

Enjoy~