Instructions: Place the dried mushrooms in a small bowl and add about 285ml boiling water.

Make sure all the mushrooms are submerged and leave them for 10 to 15 minutes.

Put the olive oil and garlic into a thickbottomed semi hot pan and allow to cook without colouring.

Pick out the soaked porcini (reserving the liquor) shake off any excess moisture and add to the pan with the thyme be careful because it will spit a little.

Stir and fry.

As the garlic begins to colour gently pour in some of the liquor that you soaked your mushrooms in (dont use the dregs as they may contain some dirt just gently pour off the first three quarters into your pan and discard the rest).

Allow the mushrooms to cook down gently to nearly nothing and then add the tomato sauce (this is a great sauce quite substantial and smoky in flavour). Add the mascarpone and taste for seasoning.

Meanwhile cook the pappardelle in boiling salted water until al dente.

Add to the sauce and toss.

Serve immediately sprinkled with parmesan.

Dried porcini are available in nearly all supermarkets and good delis.

Look for good looking well shaped mushrooms avoid packs with broken up pieces containing bits of dirt. The simple addition of dried porcini and thyme can turn plain tomato sauce into something much more interesting.

Serves 4

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.