This is a perfect recipe this Autumn.  Porcini mushrooms are easy to recognise so if you’re feeling brave, why not forage for your own!

You will need :

  • Wild Porcini mushrooms (also known as Cepes)
  • A good blob of butter
  • 2 cloves garlic, finely chopped
  • Splash of white wine – Nuviana ‘unoaked’ Chardonnay would be great
  • 500g Fusilli pasta
  • 100ml Double Cream
  • salt and pepper
  • Parmesan

The king of fungi!

Remove traces of dirt from mushrooms then slice (not too thin, not too thick).   Place in frying pan on a high heat, flipping from time to time and allowing to dry through and begin to colour.  Add the butter and garlic and continue to cook until golden brown. Pour enough wine to cover the bottom of the pan and allow to simmer gently. Add the cream and cooked pasta to the pan. Season with salt and pepper and sprinkle with the cheese and parsley.   Serve with a chilled bottle of Gavi di Tassarolo