A recipe from a package of dried Porcini
Prep time: 30 minutes (to soak the mushrooms and do all the chopping)
Cooking time: 30 minutes
Serves 4 (actually we were piggies – no salad, or appetizers so the two of us ate it all up)
8oz/226g dried pasta (we had wide egg noodles on hand, but any will kind of long pasta will do)
½ cup dried porcini mushrooms
1 large tomato, diced (about 1 lb/450 g)
½ cup butter
2 tbsp olive oil
1 large clove garlic, chopped
1 small onion, chopped
¼ cup fresh parsley, chopped
1 tsp fresh rosemary, chopped (or ½ tsp dried)
Grated parmesan cheese
1. Soak the porcini in 1 cup boiling water for 15 minutes or until soft. Drain and chop the mushrooms and reserve the liquid.
2. In a medium skillet, sauté the garlic, onion, rosemary & parsley in the butter and oil for 4 minutes or until the onions start to soften and the aroma has you swooning. Add the tomatoes and porcini and simmer uncovered for 20 minutes or so. Add some of the mushroom soaking liquid as the pan dries out. It adds an awesome flavor.
3. Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente (8-10 minutes depending on the type of pasta). Drain and place in a serving bowl. Add the sauce and toss. Sprinkle with grated Parmesan cheese and serve.
Serve with a simple green salad.
Related links: Presto Pasta Night Food and Drink food blogging eventRecipes Pasta