Thursday, July 5, 2012

Porcini Pasta

In my kitchen there has been a packet of dried mushrooms sitting in the cupboard for ages - months at least, maybe close to a  year! They have been sitting there so long because I was not sure how to use them. Finally I looked it up and it turns out that rehydrating mushrooms is a piece of cake, so I decided to turn that packet of mushrooms into a creamy pasta dish. What I created contained way more dairy than I have had in a long time, which perhaps wasn't the smartest idea because it was incredibly rich and afterward I felt like bursting. But that's not so much the dairy as the overeating, which had to be done because this pasta was delicious! The only problem with such a rich, creamy pasta was that it cooled and congealed rather quickly, so next time I should probably serve it on a hot plate!



Creamy Porcini Pasta

400 grams dried pasta -something wide like fettuccine or penne maybe
50 grams dried porcini mushrooms
4 tablespoons butter
2 brown onions, sliced into thin rings
2 cloves garlic, crushed
3 tablespoons flour
1 cup chicken stock
1 cup milk
1 cup evaporated milk (or just more normal milk if you don't want such a rich, creamy sauce)
1/3 cup grated parmesan cheese
Salt and black pepper

Bring a large pot of salted water to the boil, place both the mushrooms and pasta and cook until the pasta is just done.

Meanwhile, melt 2 tablespoons of butter in a large saucepan and cook the onions and garlic until they are very soft and caramelised. This will probably take as long as it takes the water to boil and the pasta to cook.

Melt the other 2 tablespoons of butter in a heavy bottomed saucepan and stir the flour into it. Slowly add the stock, milk and evaporated milk and cook it just like a white sauce, until it is thick. Add the grated cheese and season with salt and pepper.

Now the pasta should be ready and it is time to put everything together.  Drain the pasta and mushrooms (reserve the mushroomy water for use as stock or in a gravy), then add the pasta and the sauce to the pan, quickly tossing it together so that the pasta does not dry out at all. Taste it and season with more salt and pepper if you need to (you probably won't need salt). Then serve it immediately.

2 comments:

  1. Hi Jaimie,
    Your Pasta looks so creamy and delicious, we would just love it. Hope you are having a great holiday week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

Hi there wonderful reader! If you've liked what you see here or have anything to say whatsover, please do so because I would love to hear from you!