Serves 6
  • 300g (12oz) Tripoline pasta ( pasta ribbons with a crimped edge)
  • 15g (1/2 oz) dried porcini mushrooms – broken into pieces
  • 150ml Marsala wine or dry sherry
  • 2tbsp olive oil
  • 1 medium onion – peeled and chopped
  • 250g (10oz) chestnut mushrooms – cleaned and cut into ¼ 
  • 250g (10oz) flat mushrooms – peeled and each one cut into 6
  • 3 cloves garlic – finely chopped
  • 570ml (1 pint) milk
  • 50g (2oz) butter
  • 50g (2oz) flour
  • Pinch ground nutmeg
  • 2 tbsp double cream
  • 150g (6oz) farmhouse vintage cheddar – grated and mixed with the parmesan
  • 50g (2oz) parmesan – grated.
  1. Pre heat oven to 200oc, 400of, gas mark 6
  2. Place the porcini mushrooms in a small pan with the Marsala and bring to simmering point then take off heat and leave to soak for 30 minutes.
  3. Heat the oil in a large frying pan, add the onion and garlic and fry over a low heat until soft, add the mushrooms to the pan and stir – once the 30 minutes is up add the porcini mushrooms and Marsala. Continue to cook the mushroom mixture stirring  occasionally over a low heat for approx 30-40 minutes or until all of the juices have evaporated.
  4. Put the butter, flour and milk in a medium saucepan and whisk constantly until thick and smooth, add seasoning and nutmeg and simmer for 5 minutes.Then whisk in the double cream.
  5. Put a large pan of water onto boil, once boiling add the pasta and simmer for 8-10 minutes until soft.
  6. Drain the pasta and return to the pan add 2-4 tbsp of the sauce and the mushrooms, and cheese ( reserving a handful to sprinkle on top) stir well.
  7. Pile the whole lot into an ovenproof serving dish, pour over the sauce and sprinkle over the remaining cheese.
  8. Bake in the pre heated oven for 20 minutes until golden brown.