Instructions: Pop the porcini in a small bowl then heat the milk pour it over the mushrooms and leave them to soak for 30 minutes.

Heat the butter in a medium frying pan over a gentle heat stir in the shallots and let them cook gently for 5 minutes.

Strain the porcini into a sieve lined with kitchen paper reserving the soaking liquid and squeeze the porcini dry.

Chop them finely and add them to the pan along with the fresh mushrooms and the balsamic vinegar.

Season with salt pepper and nutmeg.

Give it all a good stir then cook gently uncovered for 30 to 40 minutes until all the liquid has evapourated.

About 15 minutes before the mushrooms are ready put the pasta on to cook.

Then 2 minutes before the pasta is cooked mix the creme fraiche with the mushrooms and the mushroom soaking liquid and warm through in a small saucepan.

Drain the pasta in a colander return it to the hot pan and quickly mix in the mushroom mixture then place the pasta back on a gentle heat so it continues to cook for 1 more minute while it absorbs the sauce.

Take it to the table in a hot serving bowl and hand the Parmesan round separately.

Because the pasta will be returned to the pan for 1 minute dont forget to give it 1 minute less on the initial cooking time.

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.