INGREDIENTS  (Serves 4) 

15g whole Get Funghi dried Porcini, rehydrated (save the stock)

1 clove garlic, finely sliced

1/2 onion, chopped

1/2 stick celery, finely sliced

2 sweet bite peppers or 1/2 red or yellow pepper, finely sliced.

Olive oil

3-4 tablespoons (50ml) white wine

3-4 tablespoons (50ml) stock from mushrooms

7 tablespoons (100ml) double cream

Small handful parsley, chopped

salt

Ground black pepper

Tagliatelle

HOW TO

Preparation: 15 minutes, Rehydration: 30 minutes in just enough warm water to cover, in a small bowl. Cooking time 15 minutes

Drain the rehydrated mushrooms & keep the soaking water. Put the pasta on to cook when you have chopped and sliced the other ingredients. If using fresh pasta put that on just before serving.

In a medium sauce pan gently fry the garlic, onion, celery and the drained whole mushrooms in olive oil for 5 min. Stir occasionally, make sure they don’t brown.

Turn up the heat, add the wine & stock, and reduce until most of the liquid has evaporated.

Add the double cream, parsley, salt, pepper and stir. If it's looks a bit dry add some more of the mushroom stock.

Mix the sauce in with the cooked pasta, or spoon it on top of a portion, on a plate or bowl.

Suitable for vegetarians