Earthy mushroom flavours for autumn

Ingredients

• 30g mixed dried mushrooms

• 2 cloves garlic, diced

• Sea salt

• Black pepper

• 300ml double cream

• A few sprigs fresh thyme

• 4 rashers streaky bacon, diced

• 350g pappardelle

• Handful parmesan, grated

• Olive oil

Method

Step 1

Place your dried mushrooms into a bowl and cover with boiling water, allow to soak for 20 minutes.

Get a large saucepan of salted water on the boil on your stovetop.

Step 2

Heat the dice garlic and bacon in the pan until the garlic becomes translucent and the bacon is crispy.

Step 3

Drain your mushrooms, reserving the liquid, add to the fry pan along with the cream, fresh thyme and season with salt and pepper. Lower the heat and cook slowly until the cream thickens.

Step 4

Cook your pappardelle until al dente, drain and add to your sauce, add a little of the mushroom broth if you would like extra flavour. Add in your grated parmesan, mix well and serve immediately.

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