Tagliatelle with dried Porcini
INGREDIENTS (Serves 4)
15g whole Get Funghi dried Porcini, rehydrated (save the stock)
1 clove garlic, finely sliced
1/2 onion, chopped
1/2 stick celery, finely sliced
2 sweet bite peppers or 1/2 red or yellow pepper, finely sliced.
3-4 tablespoons (50ml) white wine
3-4 tablespoons (50ml) stock from mushrooms
7 tablespoons (100ml) double cream
Small handful parsley, chopped
Ground black pepper
Preparation: 15 minutes, Rehydration: 30 minutes in just enough warm water to cover, in a small bowl. Cooking time 15 minutes
Drain the rehydrated mushrooms & keep the soaking water. Put the pasta on to cook when you have chopped and sliced the other ingredients. If using fresh pasta put that on just before serving.
In a medium sauce pan gently fry the garlic, onion, celery and the drained whole mushrooms in olive oil for 5 min. Stir occasionally, make sure they don’t brown.
Turn up the heat, add the wine & stock, and reduce until most of the liquid has evaporated.
Add the double cream, parsley, salt, pepper and stir. If it's looks a bit dry add some more of the mushroom stock.
Mix the sauce in with the cooked pasta, or spoon it on top of a portion, on a plate or bowl.
Suitable for vegetarians