Mushroom White Wine and Cream Pasta Recipe

Top of the range Pasta with Mushrooms and Cream

500g dried pasta, such as fettuccine, tagliatelle or pappardelle

30g butter

1 tablespoon extra virgin olive oil

1 clove garlic, peeled and finely chopped

250g Swiss brown or wild mushrooms, finely sliced

4 tablespoons white wine

125ml thick cream

grated parmesan to serve

Cook pasta in a large saucepan of boiling, salted water according to packet instructions until al dente.

Heat butter and olive oil in a large frypan over a medium-high heat.

Add garlic and mushroom and cook, stirring frequently,for 5 minutes or until mix turns golden.

Add wine and simmer for 2 minutes, then stir in cream and simmer gently for 1-2 minutes until sauce thickens.

Drain pasta, reserving ½ cup of cooking water, and add pasta to frypan.

Toss well to coat, adding a few tablespoons of reserved water to adjust the sauce's consistency as required.

Serve immediately with extra parmesan.

Soak 25g packet of dried porcini.

Finely chop and add to the hot pan with the garlic and fresh mushrooms.

Cook as directed.

Add the reserved mushroom-soaking liquid with the wine.

Finish as directed.

Serves 4

Recipe by Eric Treuille and Anna Del Conte

Cook Books: Recipes Best Sellers from World Chefs