A simple but really tasty and satisfying meal with just a few ingredients. Dried Porcini mushrooms can be kept in the cupboard and are just as good as the fresh ones!
Ingredients for 2 people:
20g dried Vorrei dried Porcini mushrooms
1 shallot or small onion
1 tablespoon Cenzino organic extra virgin olive oil
100ml dry white wine
Salt, pepper, some chopped parsley
190g Pastai Gragnanese Fettuccine
Method
Add some warm water to the Porcini mushrooms to plump them up, leave for 30 minutes & then drain.
Peel the onion and chop finely.
Sauté the onion in the oil until golden. Add the Porcini mushrooms, let them cook for a few minutes and then pour over the white wine, Cook for a few minutes on a high heat. Add a pinch of salt, cover and simmer for 10 to 15 minutes.
Cook the Fettuccine in a large pan of salted water until al dente. Retain a ladle of the cooking water and add it to the porcini mushrooms. Simmer for a few minutes.
Sauté the drained Fettuccine in the pan with the mushrooms on a high heat for a few minutes stirring frequently.
Serve immediately with a generous sprinkling of pepper and garnish with chopped parsley.
Buon Appetito!
Of course you don’t have to use Fettuccine pasta, Spaghetti, Linguine or even Penne will be delicious too!