Spaghetti with Mushrooms, Chorizo and Macademia Nuts

400g mushroom

3 cloves garlic, minced

Half stick of chorizo roughly chopped

2 shallots, minced

olive oil

1 tablespoon fresh thyme, finely chopped

2 tablespoons vermouth

1/4 cup cream

50g macademia nuts, toasted lightly and roughly chopped

Half pack of spaghetti

Italian Parsley, chopped finely for garnish

Parmesan Cheese

Saute chorizo, then remove. Saute shallots and garlic for 2 minutes, then add mushrooms and saute till brown.

Add thyme and cook, then return chorizo. Add vermouth to deglaze pan, then add cream.

Boil spaghetti in pot of salted water, then remove when al dente and add pasta to pan. Keep some liquid to thin out sauce. Mix in macademia nuts, sprinkle with parsley and serve with parmesan cheese.

Serves 3-4 as a first course.