Creamy Mushroom Pappardelle

Cut the portobello and chestnut mushrooms into 1cm thick slices.

Put a large frying pan on high heat and add 1 tbsp of oil. Fry the chestnut mushrooms in batches and cook until golden. Tip: We cook the mushrooms in batches to make sure they fry and don’t stew. After 5 mins and once golden, season the mushrooms with ¼ tsp of salt and a good grind of black pepper. Transfer to a bowl and repeat this process with the portobello mushrooms.

While the mushrooms are cooking, cut the shallot in half through the root, peel and chop into the smallest pieces you can. Peel and grate the garlic.

Pop the pappardelle in the pot, cook for 7 mins, then drain.

Once the portobello mushrooms are ready, reduce the heat to low and add the shallot to the pan. Cook for 3 mins, add the garlic, cook for 1 minute more and then return the cooked chestnut mushrooms to the mix.

Stir in the crème fraîche, warm gently and add 2 tbsp of water to loosen up the sauce. Check the seasoning and add a pinch of salt if needed and some ground black pepper.