Pappardelle con funghi (mushroom pappardelle)

Step 1

Soak dried porcini in boiling water for 10 minutes. Squeeze out and reserve soaking liquid, then thickly slice the mushrooms. Set mushrooms and soaking liquid aside.

Step 2

Melt 60g butter in a large frypan over medium heat. Add the porcini and Swiss browns and fry gently for 2-3 minutes until softened. Add the garlic and cook for a further 2 minutes until softened.

Step 3

Meanwhile, cook pasta in a saucepan of boiling salted water according to packet instructions. Drain, then add the pasta to the pan of mushrooms along with 1/3 cup (80ml) of the mushroom liquid and the remaining butter.

Step 4

Once the butter has melted, add the parsley and toss to combine. Season to taste, then divide among bowls and serve with parmesan.