Ingredients
15g dried porcini mushrooms  
150ml Marsala wine  
1 tbsp olive oil 
1 medium onion, finely chopped 
250g button mushrooms, cut in half 
200g chestnut mushrooms, cut into 4 or 6 depending how large they are. 
2 cloves garlic, finely chopped or minced 
400g pappardelle 
50g butter  
50g flour  
500ml milk  
150g Boursin 
40g grated Parmesan  
Salt 
Pepper 

Method
Put the porcini mushrooms into a small saucepan with the Marsala and put on to a medium heat and cook until it starts to bubble then take it off the heat and put to one side while you chop your vegetables. 

Meanwhile heat the olive oil over a medium heat in a heavy based pot that can go into the oven and add the onions for 5-7 minutes until soft and translucent.

Add the garlic to the onions and cook for a minute.  Add the mushrooms and cook for around 10 minutes until they are soft.  Add the salt and some freshly ground black pepper and the porcini mushrooms and most of the marsala.  Be careful here because the very bottom of the juice marsala will have grit in it which you need to discard.  Continue to cook until the juice from the mushrooms has cooked off, this will take at least 30 minutes. 

Put a large pan of heavily salted water on to boil and preheat the oven to 180c. 

Make a béchamel by melting the butter and then add the flour and stir and cook for a minute or two to cook off the raw flour taste.  Slowly add the milk, stirring with a wooden spoon until you have a smooth, thick sauce. Then turn the heat to its lowest and cook for 5 minutes, adding ½ tsp salt and some freshly ground black pepper.  Turn off the heat and add the boursin, stirring until fully incorporated. 

Cook the pasta according to packet instructions.  When cooked, remove a cup of the pasta water and then drain the pasta.  Mix the cheese sauce with the mushrooms and then stir through the pasta.   

Sprinkle the Parmesan over the top and bake in the oven for 20 minutes until golden brown.  

Inspired by Delia Smith’s mushroom pappardelle