50 g/2 oz butter, plus extra for greasing
1 tablespoon olive oil 1 clove garlic
800 g/1 3⁄4 lb porcini , thinly sliced 175-200 ml/6-7 fl oz Vegetable Stock
1 egg 5 tablespoons double cream 1 tablespoon chopped fresh flat-leaf parsley
300 g/11 oz pennette lisce 4 tablespoons freshly grated Parmesan cheese 1 quantity Shortcrust Pastry, made with half quantity sugar
plain flour, for dusting salt and pepper


1.Preheat the oven to 180°C/350°F/Gas Mark 4. Grease an ovenproof timbale mould with butter. Melt 25 g/1 oz of the butter with the olive oil in a pan. Add the garlic and cook over alow heat for 2-3 minutes until golden brown, then remove and discard.
2.Add the porcini to the pan and sprinkle with a ladleful of stock. Cover and cook over a medium heat for about 10 minutes until soft, sprinkling with a little more stock if necessary.
3.Beat the egg in abowl with 1 teaspoon of the stock. Season the mushrooms with salt and pepper to taste, stir in the cream and cook for afew minutes more.
4.Remove the pan from the heat and stir in the parsley and egg mixture, making sure that the porcini are evenly coated with the sauce. Cook the pennette in a large pan of salted, boiling water until al dente, then drain.
5.Arrange half the pennette in a layer on the base of the prepared mould, sprinkle with half the Parmesan and dot with half the remaining butter. Place half the porcini on top, spoon on the remaining pasta, sprinkle with the remaining Parmesan and dot with the remaining butter.
6.Top with the remaining porcini. Roll out the pastry on a lightly floured surface to make a round 5 mm/1⁄4inch thick. Cover the mushrooms with the pastry, trimming to fit. Bake tor 15 minutes or until light golden brown.

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