Fettuccine with Dried Porcini Mushrooms: an easy and delicious recipe for any occasion.
If you are looking for inspiration... We have you covered, with
Best From Italy ingredients.
Check this easy and tasty pasta recipe idea. Perfect for mushroom lovers, this is a lifesaver when it comes to making weekday dinners.
Ingredients - 3 servings
1 bag of dried Porcini Mushrooms
1 Package of Fettuccine or Pappardelle (454 gr.)
3 tbsp Extra Virgin Olive oil
1 golden onion
1 clove of garlic
Heavy cream
Parmigiano Reggiano to taste
Salt and pepper to taste
Preparation : 60 minutes.
Step 1: Soak the dried Porcini Mushrooms in a bowl with warm water for 20-30 min.
At the end of the process, reserve the soaking liquid separately.
Step 2: Boil water in a big pot and meanwhile dice the onion.
Step 3: Saute the onion in hot Extra Virgin Olive oil with the garlic. Add some salt and wait until it gets softer. (Tip: to verify when the olive oil reaches the right temperature before you start cooking and to avoid it reaches to smoke point, add a piece of what you are going to cook in the olive oil and when it starts to "move" and little bubbles form around the edges, the olive oil is ready)
Step 4: Quickly rinse the mushrooms before cooking and towel dry. Then, add mushrooms in the pan with the olive oil and cook for 5 min.
Step 5: Strain the reserved mushroom liquid using a strainer lined with paper towel.
Step 6: Add the filtered water to the mushrooms and let them finish cooking with the water for a few more minutes.
Step 7: Remove the garlic. With the stove off, add the heavy cream to the mushrooms, stir and mix together.
Step 8 : Drain pasta 1 min before cooking time, add to the mushrooms and stir for at least 1 minute.
Step 9: Put pasta in the plate, add parmigiano Reggiano (to taste), a touch of black pepper (optional)
Finally all you need is a glass of wine for perfect pairing and buon appetito!
Comments