This dish is a winter time classic, it incorporates my favourite winter flavours with a little bit lux, some fresh truffle. I recommend scouting out Western Australian Truffles, which you will be able to find at gourmet food purveyors such as Simon Johnson.

Serves 1
Components
60 g spaghetti pasta
30 g wild mushroom
1 tbsp shallot, peeled and diced
1 tsp garlic puree
Salt/pepper
2 tbsp butter
1 tsp parsley, chopped
3 g truffle, shaved into 6-8 slices

Mushroom stock
Ingredients
1 box field flat mushrooms, sliced
10 peppercorns
1 bunch thyme
1 ½ l white wine
2 bay leaves
1 ½ litre Madeira
2 litre chicken stock

Method
•    Place the mushrooms in a large heavy based pan with the peppercorns, thyme, bay leaf white wine and Madeira.
•    Cover with chicken stock.
•    Cover with a lid and bring to the boil.
•    Once boiled, simmer for 1 ½ hours without the lid.
•    Pass in a colander pressing all the liquid out of the solid and reserving the liquid.
•    Reduce by 2/3 or until intense mushroom flavour.

To cook the pasta
Ingredients
60 g  Alligator Brand spaghetti 
2 litre mushroom stock
•    In the boiling mushroom stock, cook the pasta for 9 mins.
•    Once cooked, take them out of the stock but do not rinse them.
•    Reserve the stock

Assembling the dish
•    In a hot frying pan, heat up the oil and cook the mushrooms for 2 mins. Add the shallots and the garlic and cook for a further 1 mins. Season.
•    Add the cook pasta, the butter and 25 cl of the stock used to cook the pasta.
•    Reduce until the stock is coating the pasta.
•    Add the chopped parsley and serve with the truffle freshly shaved on the top.