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+ Ingredients

800g honey fungus mushrooms
Salt and pepper
500g medium spaghetti
8 tbsp olive oil
2 garlic cloves, sliced
1 red chilli, sliced
2 tbsp coarsely chopped parsley

60g Parmesan, coarsely grated*

+ Method

Clean the honey fungus, and remove the toughest part of its stem. Boil for 3-4 minutes in slightly salted water, then drain well.

Cook the pasta in plenty of salted water for 6-7 minutes until al dente.

Meanwhile, heat the oil in a large pan over a medium heat and add the garlic and chilli. Before the garlic browns, add the mushroom
s and parsley. Cook for a few minutes only.

Drain the pasta only, and mix it with the mushroom sauce. Add the Parmesan, season and enjoy!

Serves 4

Photography by Alastair Hendy.

* Parmesan/Parmigiano-Reggiano is made with calf rennet. Can be substituted with a parmesan style hard cheese or vegan dairy free parmesan style cheese.