Serves 2 Prep time 25 mins

Don't be perturbed by the seemingly large quantity of garlic in this recipe. Once cooked, elephant garlic becomes wonderfully sweet and mild.

INGREDIENTS:

• 25g Salted Butter
• 1 tbsp Extra Virgin Olive Oil
• 1 large elephant garlic bulb, divided into cloves, peeled and sliced
• 225g Mushrooms (field or Portobello), washed and chopped
• 50ml White Wine
• 50ml Double Cream
• Handful of chopped herbs (parsley/chives/basil or thyme all work) and extra to garnish
• 200g Tagliatelle or other pasta cooked according to packet instructions
• Salt & Black Pepper to taste

METHOD:

1. Melt the butter with the olive oil in a pan.
2. Add the chopped Elephant Garlic and gently fry until lightly browned and softened.
3. Add the mushrooms and cook until juices released and mostly evaporated.
4. Add the wine and cook until liquid is reduced by half then add the cream and simmer gently for 5 minutes.
5. Add the chopped herbs and season well with salt and pepper.
6. Stir the sauce through the cooked pasta and serve with extra chopped herbs to garnish.