Preparation

• 1. Heat the olive oil in a large frying pan over a medium heat and cook the shallots and garlic until fragrant. Add the mushrooms. Season well with salt and pepper and fry, stirring occasionally, for about 10 minutes until very well browned.
  2. Add the cream and simmer for 5 minutes.
  3. While the mushrooms are cooking, cook the pasta according to the packet instructions until just al dente. Drain well and add to the simmering mushrooms, tossing to coat in the sauce for just a minute or two.
  4. Divide the pasta among warm serving plates and, using a rasp grater, scatter the dried shiitake mushrooms on top. Finish with the chives and parmesan cheese and serve.