225 g/8 oz/1/2 quick-cook wholewheat noodles 450 g/1 lb small mushrooms Salt
175 ml/6 1 oz/1/2 cup claret or other red wine
50 g/2 oz/1/2 cup butter or margarine 20 ml/1/2 tsp wholemeal flour
4 hard-boiled (hard-cooked) eggs Chopped parsley
Cook the pasta according to the packet directions, drain and keep warm. Put the mushrooms in a deep frying pan (skillet) with 120 ml/1/2 1 oz/ PA cup of the wine and a little salt. Cover and simmer for 3-4 minutes until they are almost tender. Remove with a draining spoon, then add the remaining wine and the fat to the pan. When the fat has melted, whisk in the flour and stir until the sauce thickens. Return the mushrooms, mix with the sauce, and leave over the lowest possible heat. Shell the hot eggs, holding them in a cloth. Halve them and pile in the centre of a warmed flat platter. Spoon the mushrooms and sauce around them in a ring, and edge the mushroom ring with the pasta. Sprinkle with chopped parsley before serving. 25 g/1 oz/1/2 tbsp butter or margarine 1 onion, thinly sliced 225 g/8 oz/1 mushrooms, sliced 175 g/3 oz/ JVi cup walnuts, chopped 300 ml/1/2 pt/l 1/2 cups soured (dairy sour) cream Pinch of dried tarragon Freshly ground black pepper 225 g/8 oz/1/2 tagliatelle or other pasta Melt the butter or margarine and fry (saute) the onion and mushrooms for 4 minutes until soft. Add the walnuts, cream and seasonings and heat through, stirring. Meanwhile, cook the tagliatelle according to the packet directions. Drain well. Spoon the pasta on to serving plates and pour over the sauce.