Is it really winter in Melbourne if you don’t eat pine mushrooms as often as possible? A perfect winter bowl for a rainy Melbourne day.

Sauté one clove finely diced garlic, a few sprigs of thyme and a small eschalot, also finely diced, in a generous knob of butter for 1-2 minutes on medium-high heat, or until translucent. Throw in sliced pine mushrooms with a good slug of olive oil and sauté briefly until the mushrooms are soft and juicy. Season to taste.

Throw in pasta, and toss together with a little pasta water and another small knob of butter, until glossy and combined. Garnish with reggiano, lemon zest, black pepper, parsley and chilli oil (optional).