Orecchiette with morels, madeira and mascarpone

Method

1. Melt the butter in a frying pan and, when sizzling, add the mixed mushrooms (sliced if large). Season, then when golden add the madeira and bubble until syrupy.
2. Stir through the mascarpone, a handful of chopped fresh parsley and a squeeze of lemon juice.
3. Meanwhile, cook the orecchiette according to the pack instructions. When al dente, stir 2 tbsp cooking water through the sauce, then toss the pasta through to coat. Taste, season and serve.