Easy Tagliatelle Ai Funghi Porcini
All you'll need is:
- Salt & Pepper
- A pack of our Funghi Porcini
- 1 Shallot
- 2 tablespoons of Olive Oil
- A cup of dry white wine
- Tagliatelle (300g)
- Fresh Parsley
- Parmesan Cheese
Soak your dried Porcini mushrooms in a bowl of boiling water - leave for 20 mins.
Once mushrooms are soft, remove from water but keep the liquid to the side to use as stock later. Be sure to sieve out any residue from the remaining liquid before using again.
Sauté 1 finely chopped Shallot in some olive oil over a medium heat until lightly browned. Add the sliced porcini mushrooms and cook until browned. Add more oil if needed.
Add freshly ground black pepper and a small pinch of salt.
Remove the pan from the heat and add a half cup of dry white wine and scrape any bits that are stuck to the pan.
Return the pan to the heat and cook for about 2 minutes or until the wine has reduced slightly.
Add, 1/2 cup of the mushroom liquid from steps 1-3. Increase the heat to high and then simmer until reduced slightly.
Add cooked pasta, fresh chopped parsley and parmesan cheese to the mushroom mixture, and serve with more freshly grated parmesan cheese.