Melt the butter with the olive oil in a large, heavy-based frying pan. Add the shallots and cook
over low heat. stirring occasionally, for 4-5 minutes, or until softened. Add the mushrooms and
cook over low heat for a further 2 minutes. Season with salt and pepper, sprinkle in the flour and
cook. stirring for 1 minute.
Remove the pan from the heat and gradually stir in the cream and port. Return to the heat. add
the sun-dried tomatoes and grated nutmeg and cook over low heat. stirring occasionally for 8
Meanwhile, bring a large heavy-based saucepan of lightly salted water to the boil. Add the pasta
return to the boil and cook for 8-10 minutes or until tender but still firm to the bite. Drain the
pasta well and add to the mushroom sauce. Cook for 3 minutes. then transfer to a warmed serving
dish. Sprinkle with the chopped parsley and serve immediately.