Fusilli with Wild Mushrooms

A very rich dish with an earthy flavour and lots of garlic, this makes an ideal main course for vegetarians, especially if it is followed by a crisp green salad.

• ½ * 275g jar wild mushrooms in olive oil
• 25g butter
• 225g fresh wild mushrooms, sliced if large
• 5ml finely chopped fresh thyme
• 5ml finely chopped fresh marjoram or oregano, plus some to garnish
• 4 cloves garlic crushed
• 3 cups fresh or dried fusilli
• 200ml panna da cucina or double cream

Drain about 15ml of the oil from the mushrooms into a medium saucepan. Slice or chop the bottled mushrooms into bite-size pieces, if they are large.

Ad the butter to the oil in the pan and place over a low heat until sizzling. Add the bottled and the fresh mushrooms, the chopped herbs and the garlic, with salt and pepper to taste. Simmer over a medium heat, stirring frequently, for abouit 10 minutes or until the fresh mushrooms are soft and tender to bite. Meanwhile, cook the pasta in salted boiling water according to the instructions (unti al dente)

As soon as the mushrooms are cooked, increase the heat to high and toss the mixture with a wooden spoon to drive off any excess liquid. Pour in the cream and bring to the boil, stirring, then taste and add more salt and pepper if needed.

Drain the pasta and tip it into a warmed bowl. Pour the sauce over the pasta and toss well. Serve immediately, sprinkle with the extra herbs.