Mushroom Medley Pasta - cooking recipe

Ingredients

3 tbsp olive oil
4 oz oyster mushrooms, sliced
4 oz shiitake mushrooms, sliced
4 oz baby Portobello mushrooms, quartered
4 oz white mushrooms, quartered
2 cloves garlic, peeled and crushed
2 cups creme fraiche
4 tbsp chicken stock or white wine
1 tbsp fresh thyme leaves
16 oz fresh egg pasta

Preparation

For the mushroom sauce, heat the oil in a large frying pan and add the mushrooms and garlic. Cook 4 mins, until just golden. Add the creme fraiche, stock or wine and half the thyme. Season and simmer gently 7 mins, or until reduced and thickened slightly.
Meanwhile, cook the pasta according to package instructions. Drain, transfer to serving bowls and spoon on the mushroom sauce. Sprinkle with the remaining thyme to serve.