Ingredients

• 2 tbsp finely chopped Parsley
• 1 small Garlic clove, peeled and finely chopped
• 6 tbsp Olive Oil
• 100g Chanterelles
• 150g fresh Oyster Mushrooms
• 150g fresh Shiitake Mushrooms
• Salt
• freshly ground Black Pepper
• juice of 1 Lemon
• 300g small, dried Fusilli
• 150g Smoked Ham, cut into small strips
• 3 tbsp Double Cream (if you eat the dish warm)
• 2 tbsp Truffle oil and/or Truffle

Instructions

1. Clean the shiitake, oyster and chanterelle mushrooms and cut away the tough part of the stalk of the shiitake mushrooms. Cut the oyster and shiitake mushrooms into fine strips or use them whole if they are small.
2. Heat 4 tbsp of the oil and fry the oyster and shiitake mushrooms. Add the chanterelles after a few minutes and continue to fry for another few minutes. Add the garlic, parsley, salt and pepper. Fry for another few minutes then add lemon juice. Mix well and set aside.
3. Cook the pasta for 8-9 minutes or until slightly softer than al dente. Drain and mix in a bowl with the ham and the mushroom mixture. Add the cream if you are eating the dish warm. Sprinkle with the truffle oil before serving. Slices of truffle added to this dish make it very, very special.