This they especially liked because of its stronger and slightly tart flavour. Maybe we should appreciate our kiwi tasty cheddar more!
When I made it again I added some lightly toasted pinenuts which added some crunch, but these are optional.
2 tablespoons of olive oil
1 tablespoon of butter
1/2 a large onion
1 clove of garlic
2 tablespoons of chopped chives
2 tablespoons of finely chopped thyme
250 grams of mushrooms ( the large flat ones are tastier than button mushrooms)
100 ml of white wine ( she used sauvignon blanc)
Freshly ground black pepper and salt
150 grams of mascarpone cheese
1/4 cup of freshly grated parmesan cheese
50 grams of pinenuts (optional)
400 grams fresh fettucini
Fry the onion and garlic in a frypan in one tablespoon of oil over a moderate heat until the onion has softened. Set aside,
Wipe the fry pan clean and fry the chopped mushrooms until slightly browned in one tablespoon of oil and one tablespoon of butter until the mushrooms are lightly browned at the edges.
Add the wine and keep frying for a minute or two until the wine has been absorbed.
Boil the pasta in plenty of salted water until the al dente stage and drain well.
Mix in the onions, mushrooms, herbs and mascarpone cheese and reheat gently.
Toss through the pinenuts and parmesan cheese and serve.