Wild Mushroom Pasta
1 tbsp olive oil
1 shallots, finely chopped
1 garlic clove, finely chopped
Wild mushrooms, such as morels, porcini, chanterelles etc
150ml vegetable broth
100ml double cream
salt and freshly ground black pepper
Cooked pasta, kept warm
1/2 cup grated fresh Parmigiano-Reggiano cheese
Heat the oil in a frying pan and gently fry the onion and garlic for 3-4 minutes.
Add the mushrooms and continue to cook for 4-5 minutes.
Pour in the vegetable broth and simmer until reduced slightly, then pour in the cream. Season well with salt and freshly ground black pepper and simmer gently for about five minutes.
Stir the sauce into the cooked pasta.
Serve in a shallow pasta bowl, sprinkled with cheese and garnished with parsley, if desired.