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Ingredients
Pasta with Porcini Mushroom Sauce
- Ingredients
- 500 grams fresh Porcini mushroom
- 1 shallot
- 1 garlic clove
- 80 grams Walnut
- 2 Tbsps sunflower oil
- 150 milliliters dry white wine
- salt
- freshly ground peppers
- ½ tsp freshly chopped rosemary
- ½ tsp freshly chopped Lemon thyme
- 400 grams Millerighe Giganti pasta
- 150 milliliters Whipped cream
- 2 Tbsps freshly chopped parsley
- freshly grated Parmesan (for garnish)
Trim mushrooms, wipe with a paper towel and cut into small slices. Peel shallot and garlic and chop finely. Toast nuts in a dry skillet until fragrant, remove from the skillet and set aside. Heat 2 tablespoons oil in the same skillet and saute shallots with garlic until translucent. Add mushrooms and fry until resulting mushroom liquid has evaporated. Deglaze the skillet with wine and season with salt and pepper. Sprinkle with rosemary and thyme and simmer over medium heat for about 5 minutes.
Cook pasta in a large pot of boiling salted water until al dente.
Add cream to the skillet, bring to a boil and season to taste again. Drain pasta. Add pasta and parsley to the skillet and mix. Serve immediately on warmed plates garnished with freshly grated Parmesan.