- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 20 minutes
- Effort: medium
- 400 g wild mushrooms, uch as porcini, chanterelles, hedgehog or wood bluwits, or 390g mixed cultivated mushrooms
- 10 g dried porcini, soaked in 8 tbsp lukewarm water for 1 hour
- 6 tbsp olive oil
- 3 clove garlic, finely sliced lengthways
- 1 small red chilli, roughly chopped
- 8 tbsp vegetable stock
- 400 g fresh tagliarini
- 2 tbsp roughly chopped parsley
- knob of butter
- handful of sage, chopped
1. Clean the mushrooms with a cloth and brush - do not wash wild mushrooms, or their flavour will disappear. Roughly chop any large mushrooms and leave the small ones intact.
2. Heat the olive oil in a frying pan over a medium heat. When hot, add the garlic and chilli, reduce the heat to low and gently sweat for 1-2 minutes - do not burn or allow to brown.
3. Add the mushrooms and cook, stirring, for 1 minute, then add the stock. If you are using cultivated mushrooms, add the softened dried porcini with their soaking water. Continue cooking and stirring for a further 2 minutes. It should not be necessary to add any more liquid, but if you find that you need to, add a little more vegetable stock or some hot water.
4. Meanwhile, bring a large saucepan of lightly salted water to the boil and add the pasta. If you are using fresh pasta, cook for 1 minute, until al dente. If you are using dried pasta, follow the cooking instructions on the packet.
5. Stir the parsley into the mushroom mixture and season with salt, to taste.6. Drain the pasta, add to the mushrooms and mix well. Add a knob of butter and a sprinkling of chopped sage and serve immediately.
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