We use a mixture of fresh and dried mushrooms in this dish - the dried pack more flavour, the fresh lend their meaty texture. First we gently cook a flavour base of red onion, garlic and olive oil, to which we add the mushrooms, a splash of soy (you won't know it's there but it's a magic ingredient that brings out the best in mushrooms) and herbs - thyme, parsley and the surprisingly good faint aniseed note of tarragon. We round it out with a dash of tangy creme fraiche and it's done.

Fresh mushrooms, dried porcini, red onion, garlic, butter, olive oil, thyme, white wine, gluten free soy sauce, creme fraiche, parsley, tarragon, pepper, salt, cornflour.

Serve tossed through ribbon pasta like our fresh fettuccine, with a green salad or finely shaved cabbage tossed with balsamic vinegar, olive oil and Parmesan shards on the side.