Pasta with wild Mushrooms

Little packets of exotic dried wild mushrooms are readily available in delicatessens and specialty food stores. Any variety will add a rich earthy flavour to this dish.

• 40g dried wild mushrooms, such as purcini, mousserons or a mixture
• ¼ cup olive oil
• 1 onion, diced
• 3 cloves garlic, chopped
• 500g fresh specialty mushrooms, such as shiitake, oyster or wood ear, sliced
• 1 tblsp chopped fresh rosemary
• 1 cup reduced beed stock
• salt & freshly ground pepper
• 350g pasta shapes such as penne or spirals

Soak dried mushrooms covered in warm water for half an hour then drain and reserve liquid.

Heat olive oil in a pan and cook onion and garlic over medium heat until soft but not coloured.

Add sliced mushrooms and raise the heat. Toss mushrooms to stir-fry. Add rosemary and stock and simmer to reduce by half. Season with salt and pepper to taste.

Meanwhile, cook pasta in plenty of boiling salted water. Drain and toss with sauce, serve immediately.