Pasta al funghi

Mushrooms and cream a perfect combo. Rich, sweet, savoury, delicious.

You will need:
Mushrooms, 1 punnet
500 ml cream
black pepper and salt
butter, about 100g
pasta (penne is my favourite pasta, chunky and ridged fettuccine is really nice too)

Cook the pasta in salted boiling water until al dente.
Wipe mushrooms with a dampened cloth, and slice thinly. Melt butter in a deep frying pan. Sauté mushrooms with salt and black pepper. Add a little garlic for extra flavour if preferred. When the mushrooms start to brown, pour the cream over, and keep at a fast simmer. It can boil over really quickly. Scrape down the sides, and blow on the surface if it starts to boil up.
Simmer until the sauce reduces and coats the back of a spoon It should be quite thick. Add more salt if needed only when the sauce is thickened.
Rinse pasta under boiling water and drain well. Stir into sauce and serve.