In a large fry pan heat the olive oil and cook the onion and garlic on a medium heat until softened.
Drain and squeeze out the soaking liquid from the shiitake and porcini, retaining the liquid and add to the pan with the brown mushrooms and half the fresh sage.
Cook gently until the brown mushrooms have shrunk down and there is no water.
Add the soaking liquid and 3/4 of the fresh sage. Allow the mixture to reduce again to a semi-dry consistency.
Add the chicken and heat through well. Then cook the pasta to the packet instructions and drain well.
Combine the mushrooms and pasta and stir through the crème fraiche, salt and pepper. Serve with the remainder of the finely chopped fresh sage.
1 free-range chicken roasted and left to cool, then shredded
1 tablespoon Olive Oil
1 Red Onion peeled and finely diced
4 Garlic Cloves peeled and crushed
250 grams fresh brown mushrooms
6 dried shiitake mushrooms rehydrated in 1 cup of warm water for 30 minutes
30 grams Farro forest mix mushrooms rehydrated in 1/4 cup warm water for 30 minutes
1 bunch fresh sage stems removed, discarded and finely chopped
1 packet La Molisana Farfalle pasta
3 tablespoons Zany Zeus creme fraiche
Salt and Pepper