1 packet angel hair pasta (we love Diamond)
2 tbsp balsamic vinegar
300g mushroom medley – slice button mushrooms, keep portobello mushrooms whole (we love Meadow Mushrooms)
A handful of sage leaves (we love Superb Herb)
50g butter (we love Anchor)
A handful of grated parmesan (we love Mainland)
Cook pasta as per packet instructions
In a fry pan over a high heat, fry off the mushrooms in a knob of butter until golden brown. Set aside.
In the same fry pan over a medium heat, delicately fry off the sage leaves in a knob of butter until crispy. Drain on some kitchen towel and set aside.
In the same pan, melt the remaining butter until it starts to get slightly golden and smell nutty. Add the balsamic vinegar and stir to combine.
Add the pasta and mushrooms to the pan and toss to heat and coat.