400g Waveney Pasta
Rapeseed Oil for coating, plus a little extra for frying
800g Mixed Mushrooms, thickly chopped
2 Garlic Clove, finely chopped
200ml Dry White Wine
125ml Creme Fraiche
Generous Grating of Old Winchester Cheese
1/ Preheat the oven to 200°C/fan180°C/gas 6. Boil the pasta in salted water until not quite cooked. Drain, reserving a ladleful of the cooking water, then coat the pasta in a little olive oil and return to the pan.
2/ Meanwhile, heat a frying pan with a little oil until hot, then add the mushrooms. Season. Fry without turning until golden underneath, then toss and fry until golden on the other side. (You may need to do this in batches.)
3/ Add the garlic and fry for 1 minute. Pour in the wine and bubble until reduced by three quarters. Add the crème fraîche and reserved pasta water, turn down the heat and bubble gently for 2-3 minutes until thickened slightly. Toss the pasta through the sauce and grate in plenty of cheese. Check the seasoning, then put in a 2 litre baking dish, grate cheese over and bake for 15-20 minutes until the cheese is golden and the sauce is bubbling. Serve with salad.