Three mushroom pasta





  1. Crush the garlic cloves and finely slice the onion.
  2. Melt the butter and oil in a large frying pan over a medium heat. Once the butter is foaming add the garlic and onion and stir well. Cook until the onion is translucent.
  3. While the onion cooks, finely chop the chestnut and white mushrooms. You almost want them to become like a paste and this is done in seconds in the food processor.
  4. Add these mushrooms to the onions and stir well. Let the mixture pitter away as the moisture from the mushroom escapes.
  5. Now is the moment to put the pasta on to cook.
  6. While the pasta cooks, roughly chop the shiitake mushrooms and add them to the pan.
  7. Add the wine, salt, nutmeg and dill and stir. Leave for a minute or two for the alcohol to evaporate.
  8. Put the spinach on top of the mushroom mixture and stir in. The spinach will wilt under the weight and heat of the mushroom.
  9. When all the spinach is wilted, stir in the crème fraîche.
  10. When the pasta is cooked stir in a few tablespoons of the mushroom sauce, to stop it sticking to its self. Then divide the pasta between plates.
  11. Divide the remaining sauce between the plates and serve with grated parmesan.