Kim's Kitchen

750 ml skimmed milk
A slice of onion
1 bay leaf
4 black peppercorns
15 g dried wild mushrooms
50 g butter
2 medium leeks, thinly sliced
250 g button mushrooms, halved
40 g plain flour
300 g dried farfalle pasta
2 tsp. wholegrain mustard
1 tbsp. fresh oregano leaves
125 g mozzarella ball, torn into pieces
15 g  parmesan, grated

Put the milk, onion, bay leaf and peppercorns in a pan and bring to just under the boil. Set aside for 20min to infuse. Put the dried mushrooms in a small bowl and cover with boiling water. Leave to rehydrate for 20min, then strain and finely chop the mushrooms.

Meanwhile, melt butter in a hob-proof casserole over a low heat. Cook leeks for 20min until softened. Remove with a slotted spoon and set aside. Turn up heat to medium, add fresh mushrooms and fry for 5min until golden.

Strain the milk, discarding the onion, bay leaf and peppercorns. Return leeks to the mushroom pan with any juices. Sprinkle over flour. Cook for 2min, then, off the hob, gradually add the milk, stirring constantly, to make a sauce. Return to heat, stir until thickened, then simmer for 2min. 

Meanwhile, cook the pasta according to the packet instructions. Drain. 

Preheat grill to medium. Stir the pasta into the sauce with the soaked, chopped mushrooms, mustard and oregano. Check seasoning. Dot with the mozzarella and sprinkle with the parmesan. Grill for 4-5min until bubbling, then serve.