Dried Porcini Pasta

Ingredients

• 250 g pasta (penne, rigatoni, or your choice)
• 20 g dried porcini mushrooms
• 200 g Swiss brown mushrooms, sliced
• 2 tbsp butter
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1 cup cream
• 1/2 cup pasta cooking water
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• freshly ground black pepper
• salt, to taste

Instructions

1. 1

   Place dried porcini mushrooms in a bowl and cover with hot water. Soak for 15 minutes until softened.

2. 2

   Remove mushrooms, squeeze gently, and chop. Strain and reserve the soaking liquid.

3. 3

   Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.

4. 4

   Melt butter in a large pan over medium heat. Add shallots and cook until softened. Add garlic and cook briefly until fragrant.

5. 5

   Add Swiss brown mushrooms and chopped porcini. Sauté until mushrooms release moisture and begin to brown.

6. 6

   Pour in cream and some reserved porcini liquid. Simmer gently until slightly thickened.

7. 7

   Add cooked pasta and Parmesan cheese. Toss thoroughly, adding pasta water as needed to loosen the sauce.

8. 8

   Season generously with black pepper and adjust salt to taste. Stir through chopped parsley.

9. 9

   Serve immediately with extra Parmesan and black pepper on top.