• 20g dried porcini mushrooms soaked in 150ml hot water for 20 mins
  • 50g butter
  • 1 onion
  • 200g chestnut mushrooms
  • 1 garlic clove
  • 3 tbsp chopped parsley
  • 200g pasta shells or sheets
  • 500g cherry tomatoes
  • 2 tbsp olive oil
  • 200g firm goat cheese
  • 50g parmesan


  • STEP 1
    drain porcini reserve liquid turn oven on to 190
  • STEP 2
    melt butter in pan add onions and mushrooms fry until softened add garlic and liquid and seasoning cook uncovered until almost dry stir in parsley
  • STEP 3
    boil the shells/sheets according to instructions stand the tomatoes in shallow ovenproof dish stuff shells with mushrooms and cheese place shells on top of tomatoes Bake for 20 mins with lid on, uncover, sprinkle with parmesan and bake again for another 20mins

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