• 2 tbsp olive oil
• 50g salted butter
• 1 brown onion, finely chopped
• 5 chestnut mushrooms, quartered
• 100g oyster mushrooms
• 2 garlic cloves, crushed
• 250g pasta
• 150ml double cream
• 150ml dry white wine
• 100g parmesan, finely grated
• salt and freshly ground black pepper
• freshly chopped parsley, to serve
• truffle oil to garnish

1. Place a heavy bottomed pan on a low heat and add half the butter, the onion and mushrooms and fry for 5 minutes, stirring regularly, until the onion is softened, and the mushrooms are lightly browned. Add the garlic and cream and cook for 1 minute, stirring.
2. Boil the pasta and cook until al dente. It should not be too soft.
3. Add the drained pasta to the mushroom pan.
4. Remove the pan from the heat, stir in the Parmesan and remaining butter. Cover with a lid and leave to stand for 5 minutes. Before serving, stir well, and scatter with the freshly chopped parsley.
5. To serve sprinkle with cracked black pepper and a drizzle of truffle oil.

Recipe by Dan Williams, originally featured on Prynhawn Da.