Pappardelle ai Funghi

Ingredients

• 15 g dried porcini
• 500 g mixed mushrooms, sliced
• 3 tbsp olive oil
• 25 g butter
• 2 garlic cloves, crushed
• 1 tsp thyme leaves
• 100 ml double cream
• 400 g pappardelle
• 50 g Parmesan, grated

Method

1. Soak the porcini in 150ml boiling water for 15 minutes. Drain, keeping the liquid, and chop.
2. Fry the fresh mushrooms in the oil and butter in batches until golden. Add the porcini, garlic and thyme for 2 minutes.
3. Add the porcini liquid (not the gritty last bit) and cream and simmer for 3 minutes.
4. Cook the pasta, then toss with the sauce and half the Parmesan. Serve with the rest.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.