Serves 4-6

Ingredients

• 250g/9oz pasta (not made with eggs)
• 250g/9oz button mushrooms
• bunch of tarragon, leaves stripped and roughly chopped
• 4 garlic cloves, crushed
• 4 tablespoons tamari
• 2 tablespoons brandy
• 2 tablespoons olive oil
• dash of Tabasco sauce
• 250g/9oz mixed wild mushrooms (oyster, chanterelle, shiitake), sliced thickly
• 1 teaspoon cornflour dissolved in 1 tablespoon water
  

Instructions

1. Preheat the grill to high. Cook the pasta in plenty of boiling water.
2. Put the button mushrooms, tarragon, garlic, tamari, brandy, oil and Tabasco sauce in a frying pan and saute over a gentle heat for 3-4 minutes, until the mushrooms have released their juices.
3. Meanwhile, baste the wild mushrooms with 3 tablespoons of the tarragon and tamari liquid, then grill until they are just cooked.
4. Add the dissolved cornflour to the button mushrooms and cook, stirring for 1-2 minutes to thicken.
5. Add the grilled mushrooms to the button mushrooms, toss with the drained cooked pasta and serve at once.

Wine recommendation:
Inycon Chardonnay 2001

Special conditions: 
Loss of taste and smell

Nutritional information (approximate values per portion)
Energy: 345 kcal; Protein: 10g; Fat: 7g (of which saturates: 1g); Carbohydrate: 57g; Fibre: 3g.

Cancerbackup thanks The Onion Publishing Group for permission to reproduce this recipe from Cranks Light by Nadine Abensur.