Instructions: Soak the dried porcini in 150ml water for 15 minutes then squeeze dry reserving the soaking liquor.

Either roll by hand or use a pasta machine to obtain 8 flat sheets of pasta measuring 15 x15cm.

Cover with a clean tea towel.

Meanwhile in a large pan boil plenty of salted water.

In another pan melt the butter and fry the onion gently until soft without colouring.

Add the fresh and soaked porcini to the pan stirring and fry for 2 minutes.

Stir in the soaking liquor parsley ground almonds milk salt and pepper.

Simmer the pasta in the salted water until al dense.

Drain and pat dry with kitchen paper.

Place individual sheets on 4 warmed plates spoon the mushrooms and their sauce on top (reserving a little For the final garnish) and cover with the remaining pasta sheets folding the corner back as if to prepare the bed for the night exposing the filling.

Add a little of the sauce and serve.

Funghi I always have to think of something special to say because I really like them: picking eating and naturally preserving them. In this recipe they look as though they are having a wonderful rest under a blanket but ony until you have dug in with the fork!

Use porcini and chanterelles if they are in season otherwise use mushrooms like the exotic shiitake or button mushrooms combined with dried porcini. If using wild mushrooms always consult a reference book first (qv Mushrooms reference book).

Here I use ground almonds rather than cream to acheive a smooth creamy sauce.

Serves 4

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