Penne with Mushroom Sauce

If you use different mushroom varieties, cut firmer mushrooms (e.g. button mushrooms) slightly smaller than more delicate ones (e.g. oyster mushrooms) so everything cooks evenly.

Save a small cup of the pasta cooking water before draining — if the sauce becomes too thick later, you can loosen it with this.

Cook the mushrooms in batches if the pan is small — that way they brown nicely instead of becoming watery.

Allow the flour to toast briefly; it will help thicken the sauce and avoid a floury taste.

Add the white wine gradually and stir well to prevent lumps from forming.

Add the Parmesan at the end so it melts finely and makes the sauce creamy without becoming stringy.

With extra Parmesan and some freshly ground black pepper at the table, the dish tastes particularly aromatic.