Serves 4
Ingredients
225 g mixed wild mushrooms
450 g dried linguine
55 g butter
1 clove garlic, crushed
250 g mascarpone cheese
2 T milk
1 t fresh sage, chopped
Salt and pepper, to taste
Parmesan, to serve
Method
1. Slice the mushrooms. Cook pasta as directed in a large pot of salted water and drain.
2. Melt butter in a large saucepan, add garlic and mushrooms and cook for 3-4 minutes.
3. Reduce heat, stir in mascarpone cheese, milk and sage. Season to taste.
4. Toss the pasta through the cheese sauce until well coated. Serve with Paramesan cheese.
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