Serves 2-6, prep and cook time 30 minutes
Ingredients
- 10g dried porcini mushrooms
- 100g butter
- 300g Swiss brown mushrooms, sliced thinly
- 300g button mushrooms, sliced thinly
- 3 cloves garlic, crushed
- 1½ cups (375ml) cream
- 1/3 cup (25g) finely grated parmesan cheese
- 400g casarecce pasta (or other short pasta, such as penne or rigatoni)
- ½ cup chopped fresh flat-leaf parsley
- finely grated parmesan cheese, extra, to serve
Method
- Place the porcini in a small heatproof bowl; cover with ½ cup (125ml) boiling water. Stand for 10 minutes. Drain the porcini over a jug; reserve the liquid. Coarsely chop the porcini.
- Melt the butter in a large frying pan over high heat. Add the Swiss brown and button mushrooms; cook over high heat for about eight minutes, stirring occasionally, until golden brown. Add garlic; cook, stirring, for one minute or until fragrant.
- Add the porcini and reserved liquid, then the cream. Bring to the boil. Reduce heat; simmer, uncovered, for about five minutes or until the sauce thickens slightly. Stir in parmesan; season to taste with salt and freshly ground black pepper.
- Meanwhile, cook the pasta in a large saucepan of boiling salted water, uncovered, until just tender; drain. Add the pasta to the mushroom mixture in the pan with half the parsley; toss gently to combine.
- Serve topped with the remaining parsley and the extra parmesan.
Not suitable to freeze or microwave.
