You will need:

120 grams wild Girolle

25 grams dried Oyster and/or Purcini

50 grams butter

40 grams flour

300 mls milk

60 grams Camembert

200 grams Pasta shells

Hand blender

 

Firstly soak the dried mushrooms in warm water, and place them aside for a least 1 hour.

Heat the milk, crumble in the cheese and simmer on a really low heat while you make the rest of the sauce.

Melt the butter in a pan, add the flour, and continue frying for around 5 minutes. The mixture should resemble an almost dough like consistency. Add this doughy mixture to the cheesy milk along with, the sage, drained dried mushrooms and a little seasoning. Blend with a hand blender till silky smooth. If you need to leave this sauce for a while then place baking paper across the top of the sauce so a skin does not form.

Boil the pasta, drain and mix with the sauce.

Fry the wild Girolle in a little olive oil and sprinkle over the pasta. Will serve four.

Vegan Thai green curry

Meat free, wheat free scotch eggs

Kluay namuan / Thai bananas (Vegan)