Step 1

Place dried porcini in a bowl with 150ml boiling water. Soak for 20 minutes, then drain, reserving soaking liquid.

Step 2

Melt butter and oil in a large frypan over medium heat. Cook eschalot and garlic, stirring, for 2-3 minutes until soft. Increase heat to high, add mixed mushrooms and porcini, then season and cook, stirring, for 2-3 minutes until tender. Add soaking liquid and cook for 2 minutes or until most of the liquid has evaporated. Reduce heat to medium, then add cream and cook for 2 minutes or until slightly reduced. Season.

Step 3

Meanwhile, cook pasta in boiling, salted water according to the packet instructions.

Step 4

Drain pasta, then add to sauce and toss well. Serve sprinkled with parmesan.