- Preheat the grill to a high heat. Cook the pasta according to the instructions on the packet.
- Put the button mushrooms, tarragon, garlic, soy sauce, brandy, oil and Tabasco sauce in a frying pan and sauté over a gentle heat for three or four minutes, until the mushrooms have released their juices.
- Meanwhile, pour three tablespoons of the tarragon and soy sauce liquid over the wild mushrooms, then grill until they are just cooked.
- Add the dissolved cornflour to the button mushrooms and cook, stirring for one or two minutes to thicken.
- Add the grilled mushrooms to the button mushrooms, toss with the drained cooked pasta and serve straight away