INGREDIENTS

500g egg pasta
250g oyster mushrooms (whole)
250g chestnut mushrooms (sliced)
1 cup soured cream or 1 cup creme fraiche
1 sweet red pointed pepper (chopped)
lemon juice to taste (¼-½ lemon juice)
1 tbs minced garlic
2 tsp dried sage
25g unsalted butter
black peppercorns
fine sea salt
4 tbs grated Parmesan cheese
ham (chopped) or some kabanosy (sliced) – optional

EQUIPMENT

large pot to cook pasta
large frying pan or wok to make sauce
optionally small frying pan for kabanosy or ham

METHOD

In large pot of slightly salted boiling water cook pasta, drain and leave aside.

In meantime fry mushrooms on butter with sage and garlic, stir in peppers and fry only minute longer before removing from fire. Stir in cream, season to taste with lemon juice, freshly ground pepper and salt. Share pasta to the plates, top with mushroom sauce, sprinkle with Parmesan and optionally some ham or kabanosy if used.

Serve 4 people.

• For stronger flavour fry ham or kabanosy before topping with them pasta.