I have the best friends! What a delightful surprise to receive 2 beautiful porcini mushrooms from a friend who went foraging. Porcini mushrooms are a rare find. I needed to make sure they were the hero in the dish. Simple and fast is what I was looking for. If you can’t get porcini mushrooms then use button mushrooms. They are obviously not the same as porcini but will do none the less for this recipe. The secret to this flavour is in the oven roasting of the mushrooms. Definitely a technique I can highly recommend for mushrooms. If you don’t like spaghetti substitute with my creamy polenta recipe
Porcini Mushroom pasta
- 2 porcini mushrooms (aproximately 200g)
- 3 cloves smashed garlic cloves
- 5 spring onion
- 4 Tbls olive oil
- 125 ml white wine
- 50 ml fresh cream
- 14 baby roma tomatoes cut in half
- 50 g walnuts roughly chopped
- ¼ lemon juice
- 4 sprigs fresh thyme
- fresh grated parmesan
- 125 g linguine prepared as per pkt instructions
- Slice porcini mushrooms and spread out onto a baking tray lined with baking paper. Add the garlic. Drizzle 2 Tbls olive oil over and season with salt and pepper. Bake for 15 – 20 min until golden brown. Stir half way through to ensure they don't burn
Pan on gas and water on the boil for pasta as per pkt instructions
- Add 2 Tbls of olive oil to pan. Add spring onion to pan and cook until translucent for about 2 minutes.
- add wine to pan and reduce until alcohol has evaporated and most of the liquid has been absorbed by the onions.
- add the porcini mushrooms to the spring onion mix. Add a splash (2-4 Tbls)of cream depending how creamy you want the pasta. Reserve a few to garnish with at the end
- Stir in the walnuts
- add the tomatoes and squeeze of lemon. Check seasoning add salt and pepper to taste.
- Serve on a bed of linguine and garnish with thyme and parmesan