Mushroom, sage & nut butter bucatini

1. Bring a large saucepan of lightly salted water to the boil.  In a small bowl, soak the wild mushrooms in 3 tbsp boiling water and the vinegar for 5 minutes to soften.  

2. Melt the butter in a large frying pan over a high heat and cook for 3-4 minutes until foamy and nut brown. Add the sage and cook for 30 seconds or until crisp. Remove with a slotted spoon and set aside.  Add the exotic mushrooms and some seasoning to the pan. Cook for 4-5 minutes, or until golden. Add the wild mushroom mixture and
cook for 2 minutes, or until reduced slightly.

3. Meanwhile, cook the pasta according to pack instructions. When just tender, remove to the frying pan with tongs. Toss to combine.

4. Divide between 2 shallow bowls or plates. Finely grate plenty of cheese over the top, then finish with the crispy sage leaves and some freshly ground black pepper. Delicious with a dressed rocket salad.