This is from Delia Smith’s ” How to Cook: Book 1″.
Ingredients
- 500 g penne rigate
- lots of freshly grated Parmesan to serve (see recipe introduction), Parmigiano Reggiano
- salt and freshly milled black pepper
- 450 g mixed wild or fresh mushrooms (flat ,chestnut, shiitake for example), finely chopped,
- 10 g dried porcini mushrooms
- 250 ml creme fraiche
- 3 tablespoons milk
- 50 g butter 50 g
- 4 large shallots peeled and finely chopped
- 2 tablespoons balsamic vinegar
- 1/4 whole nutmeg grated
Servings:
Instructions
- Put the porcini in a small bowl, then heat the milk, pour it over the porcini mushrooms and leave them to soak for 30 minutes.
- Then heat the butter in a medium frying pan over a gentle heat, stir in the shallots and let them cook gently for 5 minutes. Next, strain the porcini into a sieve lined with kitchen paper, reserving the soaking liquid, and squeeze the porcini dry.
- Chop them finely and add them to the pan, along with the fresh mushrooms and the balsamic vinegar. Season with salt, pepper and nutmeg. Give it a good stir, then cook gently, uncovered, for 30-40 minutes, until all the liquid has evaporated.
- About 15 minutes before the mushrooms are ready, put the pasta on to cook. Then, 2 minutes before the pasta is cooked, mix the crème fraîche into the mushrooms with the soaking liquid, and warm through.
- Drain the pasta in a colander, return it to the hot pan and quickly mix in the mushroom mixture, then place the pasta back on a gentle heat so it continues to cook for 1 more minute while it absorbs the sauce.
- Take it to the table in a hot serving bowl and hand the Parmesan round separately.
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