Porcini and Walnut Pasta 20g dried porcini 400g penne (or similar pasta) a few tsp of salt 2 tbsp olive oil 1 medium onion 2 cloves garlic 24 button mushrooms 3 sprigs of thyme 90g waqlnut pieces 2 tbsp sour cream Parmesan cheese to taste Place the porcini in a bowl and just cover with boiling water. Leave to soak for 10 minutes. Cook the penne in a large saucepan of salted boiling water until al dente. For boiling time see the instructions on the packet (but probably best to check from time to time by removing a piece, cooling it under cold water and biting). Stir occasionally to stop pasta sticking. Chop the onion finely, crush the garlic. Slice the button mushrooms. Put the olive oil in a frying pan, heat to medium and cook the onion and garlic until translucent. Do not let brown. Add the porcini with the soaking liquid, if any, add the mushrooms and the thyme. Continue cooking until the liquid let out is re-absorbed. Remove the thyme sprigs. Drain the penne and add the walnuts and penne to the mushroom mixture. Toss well and serve with grated parmesan to taste. wellwood.au
Posted on: Tue, 15 Oct 2013 18:44:09 +0000
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