• 500 g pasta
  • 50 g butter
  • 1 tblsp olive oil
  • 3 shallots (finely chopped)
  • 500 gbutton mushrooms (finely chopped)
  • 2 cloves garlic (crushed)
  • 2 tblsp parsley (finely chopped)
  • 150 ml white wine
  • 200 ml crème fraiche


  • Stir-fry the finely chopped shallots in the butter and oil over a medium heat until soft.
  • Add the mushrooms, garlic, parsley and wine and stir-fry over a high heat for five minutes, when the mushrooms will be soft and most of the wine will have evaporated.
  • Stir in the crème fraiche and bring up to boiling point. Put the cooked and drained pasta into heated soup bowls, divide the sauce over, and serve.