Mixed Mushroom Ragu

Heat the oil and butter in a large sauté pan and cook the onion, garlic and thyme until the onion is soft.

Add the portobello and button mushrooms and cook over a medium high heat until they have softened. It looks like a mountain of mushrooms but they reduce considerably when cooked. Add the remaining mushrooms, left whole if small or ripped if large, the Marsala and stock. Season and cook over a high heat, turning frequently, until most of the liquid has evaporated and the mushrooms are coated with a syrupy, glossy sauce. The mushrooms will initially release a lot of moisture. Stir in the Parmesan and herbs.

Pasta: Cook the pasta in plenty of boiling, well salted water until al dente. Drain well.

Combine the mascarpone and black pepper and season with salt.

To serve: Divide the pasta between warm serving bowls and spoon over the mushroom ragu. Top with a dollop of mascarpone and a scattering of chives.

Papardelle: a wide ribbon pasta usually made with eggs and hard durum wheat flour.