Porcini Sauce for Pasta
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Porcini Sauce for Pasta
Fresh porcini are wonderfully aromatic and just melt in your mouth. Unfortunately, it is increasingly difficult to find local porcini mushrooms in Italy, due to the loss of the woodlands where mushrooms naturally grow.Although the best local restaurants still forage for mushrooms locally, most are now imported from Eastern Europe.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 25 minutes
- Yield: 6
Ingredients
- 300 g (10 oz) porcini mushrooms
- 2 cloves garlic, peeled
- small bunch parsley, stalks removed
- 30g/1 oz butter
- Salt, pepper, olive oil
Instructions
- Thoroughly clean the mushrooms by peeling off the very dirty part and rubbing with a damp paper towel (washing mushrooms makes them soggy)
- Chop the mushrooms into small (quarter-inch, half centimetre) cubes
- Chop the parsley and garlic finely (preferably with a mezzaluna)
- Stir-fry the mushrooms in a good swirl (2 tablespoons) of olive oil, until they are slightly softened (2 minutes)
- Add the parsley and garlic and continue cooking for a further minute. Switch off the heat. Add salt and pepper to taste
- When you toss with the pasta, add the butter and parmesan cheese
