rolled

Ingredients:

2 Onions (finely diced)

1 large Garlic Clove (bashed into a few pieces)

3 anchovies

500g fresh girolle (chanterelle) mushrooms. If not available you can use oyster mushrooms. They should be cleaned and any larger mushrooms cut into slightly smaller pieces.

White Wine

Pasta of your choice

Parsley about 20g (finely chopped)

Parmesan

1) Place a good glug of extra virgin olive oil in a large deep pan (wok-shaped). Warm the oil, then add the onions and a couple of good quality anchovies. Fry until the onions are not quite caramalised but have softened and browned a little bit. The anchovies should have dissolved completely.

2) Add a large splash of white wine and the garlic and cook for a few more minutes. Then add the mushrooms and cook for about 10 minutes. All the moisture should have come out of the mushrooms and they should have shrunk in size. Add a little splash of water if necessary, or an extra glug of wine.

3) Once the mushrooms are well cooked, turn the heat to low and grate in plenty of parmesan, stir well.

4) Season to taste, and add the parsley.

5) Cook the pasta. When it's ready add to the mushroom pan, mix well and season to taste. You are now good to go.