Pappardelle with mushrooms

Serves 2

• 2 tablespoons olive oil

• 8 oz assorted wild mushrooms

• Salt and freshly ground black pepper.

• 1 shallot

• 2 fl oz vermouth (or dry white wine)

• 1/2 tsp chicken stock concentrate (do not add more than this!)

• 1 oz butter

• 2 fl oz heavy whipping cream

Method:

• 1. Set a large pan of salted water to boil for the pasta.

  2. Put the oil into a heavy frying pan (preferably cast iron) and bring to a medium-high heat.

  3. Pour in the mushrooms, turn heat down to medium, and saute until browned.

  4. Meanwhile, finely dice the shallot.

  5. Season the mushrooms with salt and freshly ground black pepper, add the chicken stock concentrate and butter and melt.

  6. Add the shallot, and cook until shallots are softened

  7. Add the vermouth, and let it boil off the alcohol, turn off the heat.

  8. Add the cream, and stir to combine.

1. Toss the pasta with the sauce, and serve.