1. In a bowl of 200ml boiling water, soak dried porcini mushrooms for 30 minutes. Drain (reserving the soaking water), and finely chop. Set aside
  2. Cut larger mushrooms into bite size pieces. Tear shimeji apart.
  3. Melt 50g of butter in a large fry pan over medium heat, add mushrooms and sweat until water has been released from mushrooms and evaporated, and they are starting to caramelise. Add garlic towards the end.
  4. Add remaining butter to the pan, together with semi dried tomatoes and sliced sage leaves. Fry leaves for 20 seconds; be careful not to burn them.
  5. Pour in white wine, reserved porcini soaking water, mustard, porcini mushrooms and lemon zest. Let it simmer for 10 minutes until slightly thickened. Season to taste.
  6. Meanwhile, in a pot of boiling salted water, cook pulse penne as per packet directions.
  7. Heat oil in a small fry pan and shallow fry enoki mushrooms until golden brown and crisp. Drain on kitchen paper.
  8. Combine sauce with Pulse Penne.
  9. Distribute in shallow bowls, garnished with crispy enoki mushrooms and chopped parsley.
  10. Serve and enjoy with fellow mushroom lovers.