Simple warming winter supper.
Chop a pack of chestnut mushrooms and a leek into a frying pan and fry gently until soft and golden.
Put the kettle on to cook the pasta, put a little (3tbsp) boiling water over 4 or 5 dried porcini mushrooms leave soaking.
Stir in a glug or so of single cream and a spoon of wholegrain mustard into the sauce, before finely chopping the Porcinis and adding them to the sauce along with their juices.
Stir through the pasta, season and enjoy!
Chop a pack of chestnut mushrooms and a leek into a frying pan and fry gently until soft and golden.
Put the kettle on to cook the pasta, put a little (3tbsp) boiling water over 4 or 5 dried porcini mushrooms leave soaking.
Stir in a glug or so of single cream and a spoon of wholegrain mustard into the sauce, before finely chopping the Porcinis and adding them to the sauce along with their juices.
Stir through the pasta, season and enjoy!