Linguine with Mushrooms and Stinky Cheese

Bring a large stockpot of salted water to the boil. Add the pasta and cook until al dente.

Meanwhile, heat the butter and oil in a heavy-based frying pan over high heat. Add the onion and sauté for 2 minutes. Add the mushrooms and cook for about 5 minutes, or until they are almost cooked through. Add the wine, bring to the boil and cook until the liquid has reduced by half. Add the crème fraîche and the cheese, bring to the boil again, then reduce the heat and simmer for 3 minutes, stirring occasionally.

Drain the pasta, return to the pot and toss through the mushroom mixture and parsley. Serve immediately.