Fusilli fungi

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400g fusilli

1 lb white mushroom, cleaned and sliced

10g porcini mushroom, pre-soaked and cut into thin strips

3 cloves of garlic, thinly sliced

1/2 glass white wine

1 cup cream

1 cup grated parmesan

2 tbsp chopped fresh parsley

salt and pepper

3 tbsp olive oil

(serves 4)

Pre-cook the pasta so it is slightly undercooked. Drain and set aside.

Warm the oil and garlic in a large pan, add the mushrooms and cook on medium heat for one minute. Add the white wine and allow to simmer on lower heat for 2 minutes. Add the pasta, cream, half the parmesan, parsley, salt and pepper. Stir well over medium-high heat. When heated through, serve with extra parmesan on top.

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