Recipe - Oyster Mushroom And Barley Risotto

1 small Onion; minced
1 Clove garlic; minced
50 g Fresh rocket
200 g Oyster mushrooms
100 ml Vegetable stock double
strength
2 Glasses white wine
Olive oil
100 g Mushrooms; minced
100 g Linguini pasta
2 tablespoon Brandy
Salt and ground black pepper
1 50 millilite Provamel Soya
Dream; (no substitute)

To make white wine sauce, saute onion in olive oil. Add garlic and after 1
minute add chopped mushrooms. Cook for 4 minutes until no more liquid is
produced. Add brandy and set it alight. Add stock and wine and reduce.

In another pan, saute oyster mushrooms in olive oil for 4 minutes. Boil
salted water and cook linguini. In the final minute of cooking add the
rocket leaves. Add Soya Dream to sauce and heat through.

Drain linguini, add dash of olive oil, grind of pepper and plate up. On
plate, place oyster mushrooms in a pool of white wine sauce. Serve

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