- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: easy
- 50 g dried porcini mushrooms
- 2-3 tbsp olive oil
- 2 cloves garlic, finely sliced, plus 1 clove garlic, sliced
- 250 g portobello mushrooms, cut into 5mm slices
- 2 tbsp chopped thyme
- 1/2 lemon, juice only
- about 75 ml double cream
- 400 g rigatoni pasta
- 1 tbsp finely chopped flat-leaf parsley
- freshly grated parmesan, to serve
1. Soak the porcini in 100ml hot water for 10 minutes while you get on with preparing the other ingredients.
2. Heat the olive oil in a large frying pan then add the 2 finely sliced cloves of garlic and cook for a couple of minutes until soft. Add the portobello mushrooms and cook slowly for about 15 minutes ' the mushrooms will lose a lot of water and will boil slightly for a minute or two; keep on cooking until all the water has been absorbed back into the mushrooms. Add the thyme and season with sea salt and freshly ground black pepper.
3. Drain the porcini mushrooms, reserving the soaking water, and chop them into smaller pieces if large. Put them in a separate pan with a little more oil and the remaining clove of garlic and cook for about 15 minutes, until the mushrooms look juicy but not wet.
4. Add the porcini to the portobello mushrooms with a squeeze of lemon and the double cream, just enough to bind the ingredients together. Season and cook for 2 minutes longer.
5. Cook the rigatoni in a large pan of salted water until al dente, then drain, reserving the cooking water.
6. Tip the pasta into the sauce, then pour in a few ladles of cooking water to loosen if needed. Add the parsley, toss well and cook over a low heat for 2 minutes, adding a little grated parmesan while cooking. Adjust the seasoning to taste and serve with a little more parmesan.
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