This is a very rich pasta dish, and only a little sauce is required, just enough to coat the pasta.

If using fresh pasta, adjust the cooking time to 3-4 minutes as directed on the pack.

You may find Organic mushroom stock cubes is other supermarkets, if you can not find them, don't worry, just use the drained dried mushroom stock, and boiling water instead.

To reduce the calories, you can make this sauce with Half fat creme fraiche, but do not let it boil, or it will most likely seperate.!

225g/8oz/1 cup Penne, Amorini, Pasta or similar.

2 small shallots, finely chopped

2 cloves of garlic, crushed

1 Organic Mushroom stock cube, made up to 290ml/1/2 pint/10fl oz of boiling stock.

55g/2 ozs/1/4 cup of mixed dried wild mushroom, soaked in 150ml/1/4 pint/5fl oz of boiling water, for 15 minutes, squeezed and diced. (reserve the soaking water.

225g/8oz/1 cup of chestnut or open mushrooms, diced finely

110g of fresh wild mushrooms, diced (optional)

2 glasses of dry white wine

190ml/1/3 pint/1/3 cup of double (heavy) cream

1 tsp Herbs de Provence

2 tbs flat leaved parsley finely chopped, (garnish)

55g/2 oz/1/4 cup of butter

1 tbs olive oil

pinch of salt

Freshly ground pepper

1. Bring a large pan of water 2 ltr of water to the boil.

2. When the water is at a rolling boil, add the pasta and salt to taste, and cook for 7-8 minutes or according to the packet instructions. Drain the pasta, refresh under cold running water, drain, and set aside.

3. Use a deep non stick straight sided saute pan, put it on a medium heat, add a little of the butter and a bit of olive oil and fry the shallots and garlic for a minute or two until transparent, but not brown.

4. Add a little extra oil if required, and then, the fresh mushrooms, and the diced drained wild mushrooms, fry until the mushrooms lose their moisture about 4-5 minutes.

5. Add the white wine and boil to a reduction of 1/2 tablespoon.

6. Add the stock and the drained reserved soaking water and reduce the mixture again to about 190ml/6fl oz/1/3 cup.

7. Add the herbs and the cream, bring slowly to heat and allow the sauce to thicken a little.

8. When you are ready to serve, warm the pasta through in a little bit of hot water or stock, drain and serve a little of the cream sauce poured on top.

Season with black pepper.

Serve with fresh flatleaved parsley, or if you are very lucky, a little finely sliced black truffle!

Serves: 4

Preparation Time: 40 minutes

Difficulty: Average