X1 handful of British mushrooms, sliced
X2 tbsp dry vermouth
X1 clove garlic, peeled and sliced
50ml double cream
70g per person of fresh fettuccine pasta
Salt and pepper
A handful Parmesan cheese
On a high heat, bring a saucepan of water to the boil with a good pinch of salt.
In a large frying pan, add a tbsp of olive oil and fry off the garlic on a high heat until starting to brown
Then add your mushrooms and sauté with a pinch salt and pepper until starting to colour and soften
Then add your vermouth and reduce by half, tossing the pan to coat the mushrooms. Add your double cream, pinch of salt and pepper and reduce until thickened. Then add half of your Parmesan cheese and stir until smooth.
Once boiling, add your pasta to the water and cook for 2-3 mins until soft but is still al-dente.
When your pasta is cooked, using tongs, drag your pasta into the mushroom sauce and toss or mix quickly to coat the pasta, add a little more pasta water if needed - your pasta sauce should be silky and coat the pasta.
Finish with remaining Parmesan cheese and serve