30ml (2 tbsp) sesame oil

25g (1oz) butter

2 cloves garlic, finely chopped

15ml (1tbsp) sesame seeds

30ml (2 tbsp) chopped fresh rosemary

200g pack button mushrooms

200g closed cup mushrooms, halved

125g pack oyster mushrooms

200g pack horse mushrooms

30ml (2tbsp) white wine or light stock

Freshly milled black pepper

250g (9oz) medium egg noodles

HEAT oil and butter together in a large saucepan. Add the garlic, sesame seeds and cook for 30 seconds.

Halve any large mushrooms then add to pan. Cover and cook for three minutes, stirring occasionally. Add wine and cook over a gentle heat for a further minute. Cook egg noodles and drain.

Stir egg noodles into mushrooms and serve immediately.