Sig/*ari* Wild mushrooms in garlic, oregano,thyme and marjoram creamy sauce .

• 1 jar wild mushrooms in olive oil
• 25 grams butter
• 150 grams fresh wild mushrooms.
• 1 tsp each fresh oregano,thyme and marjoram
• 4 clove smoked garlic, chopped
• 250 grams double cream( heavy cream)
• 1 pinch salt and black pepper
• 4 cup fresh or dried fusilli pasta

1. drain about 1 tablespoon of the oil from the jar of.
2. mushrooms into a frying pan,add the butter to the oil,heat until sizzling.Add the fresh and bottled mushrooms,the chopped herbs,garlic, sat and pepper.Heat for about ten minutes until the mushrooms soft and tender.
3. Bring large saucepan of lightly salted water to boil, Add pasta, cool until al dente.
4. Increase heat under the pan of mushrooms, toss until most moisture has been driven off.Pour in the cream,bring to boil stiring all the time.Season more if needed.
5. Drain pasta and tip into warmed serving bowl.Pour mushroom sauce over and toss thoroughly, serve immediately ,sprinkle with extra herbs
6. this dish is my creation

wild mushrooms, butter, mushrooms, fresh oregano, clove smoked garlic, cream, salt, pasta

Taken from cookpad.com/us/recipes/333283-sigari-wild-mushrooms-in-garlic-oreganothyme-and-marjoram-creamy-sauce (may not work)