serves 4 - 6
Ingredients:
- 45-60 g dried porcini mushrooms
- 250 ml cream
- 1 large onion
- 5 garlic cloves
- Parsley
- Dash of white wine
- Boiling water
- 60 g Parmesan cheese
- Salt to taste
Preparation:
Finely cut the onion and the garlic (or use a garlic press). Finely chop the parsley.
Boil some water and soak the porcini mushrooms for about one hour. How much water you use, is up you you, as we will only use a small amount later. After one hour, drain the mushrooms, but keep the water that now turned into broth. Add a bit salt to taste.
Boil some water and soak the porcini mushrooms for about one hour. How much water you use, is up you you, as we will only use a small amount later. After one hour, drain the mushrooms, but keep the water that now turned into broth. Add a bit salt to taste.
Start boiling your pasta, meanwhile heat up a skillet and sauté the onions until soft. Add the garlic and sauté for a minute more. Add the mushrooms and keep stirring for about a minute or two.
Now drop a splash of white wine to the skillet and keep stirring until it dissolves. Gradually start adding the stock (about 1 cup) and keep stirring until some of the liquid dissolves. Now add the cream and stir well to blend. Boil a bit more for the liquid to dissolve, depending on your tastes. Now add the parmesan cheese gradually and keep stirring until the cheese is blended in the sauce. Finely add parsley and stir to blend.
Keep warm until your pasta is done, serve and enjoy!
Mike & Leda
