Creamy mushroom pasta
Sunday 17 February 2013
The dried porcini in this dish guarantee your pasta will be packed with flavour, while adding the cream and lemon at the end will ensure it tastes light and fresh.
30g/1¼oz dried porcini mushrooms
300g/10oz pappardelle pasta
1 tbsp olive oil
500g/1lb mixed mushrooms, roughly chopped
2 garlic cloves, chopped
1 tbsp lemon thyme
Zest 1 lemon, plus a squeeze of juice
100ml/3½fl oz single cream
Handful flat-leaf parsley, chopped
Soak the dried porcini in 75ml/3fl oz boiling water for 15 minutes. Drain, reserving the soaking liquor and roughly chop the porcini.
Cook the pasta according to packet instructions. While the pasta cooks, heat the butter and oil in a large, non-stick frying pan, add the mixed mushrooms and fry over a high heat for 3 minutes. Tip in the soaked porcini, garlic and thyme and cook for a further 2 minutes.
Strain the porcini liquor into the pan with the lemon zest and juice. Season well, remove from the heat and stir in the cream and the drained pasta. Finish with the parsley and serve.
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