Ingredients
150g/5oz fresh shiitake mushrooms
150g/5oz fresh oyster mushrooms
100g/4oz chanterelles
6tbsp olive oil
1 small garlic clove, peeled and finely chopped
2 tbsp finely chopped parsley
salt
freshly ground black pepper
juice of 1 lemon
300g/11oz small, dried fusilli
150g/5oz smoked ham, cut into small strips
3 tbsp double cream (if you eat the dish warm)
2 tbsp truffle oil and/or truffle
Method
1. Clean the shiitake, oyster and chanterelle mushrooms and cut away the tough part of the stalk of the shiitake mushrooms. Cut the oyster and shiitake mushrooms into fine strips or use them whole if they are small.
2. Heat 4 tbsp of the oil and fry the oyster and shiitake mushrooms. Add the chanterelles after a few minutes and continue to fry for another few minutes. Add the garlic, parsley, salt and pepper. Fry for another few minutes then add lemon juice. Mix well and set aside.
3. Cook the pasta for 8-9 minutes or until slightly softer than al dente. Drain and mix in a bowl with the ham and the mushroom mixture. Add the cream if you are eating the dish warm. Sprinkle with the truffle oil before serving. Slices of truffle added to this dish make it very, very special.
