Instructions: 1. Wash the ceps thoroughly in cold running water. Put them in a small bowl and cover with hot water; leave for 15 minutes.

2. Heat the butter and oil and gently fry the shallots and garlic until quite soft. Add the chopped fresh mushrooms and cook for a further 5 minutes.

3. Drain the ceps, reserving the soaking liquid. Chop finely then add to the fresh mushroom mixture with 4tbsp soaking liquid and continue to cook over a low heat.

4. Steam the broccoli florets in a separate pan for 3-4 minutes until they are tender but still crunchy. Drain and mix with the mushroom mixture. Add the lemon juice and season well.

5. In a large pan of boiling salted water, cook the fresh pasta for three minutes until just tender. Drain and quickly mix into the saute. Serve immediately. Hand round the Parmesan separately.

NOTES : Ceps (wild mushrooms) add a rich woody flavour to this saute. They are an expensive ingredient but a little goes a long way.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.