The secret to this dish is using a variety of fresh mushrooms with the dried porcini to take weeknight cooking to a whole new level.
Ingredients
1 cup (20g) dried porcini
6 ounces (180g) dried egg pappardelle
2 tablespoons extra-virgin olive oil
3 tablespoons butter
1 garlic clove, minced
1/3 pound (150g) mixed mushrooms, cleaned and sliced
1 sage sprig
salt and pepper
grated Parmesan cheese, for serving
Method
Soak the porcini in a bowl of water for 15 minutes, then drain and squeeze out to remove any excess water.
Meanwhile, bring a large saucepan of water to a boil, add salt, then add the pasta and cook for 2 minutes less than the package directions.
Heat the oil and butter in a large skillet over low heat, add the garlic, and fry for 1 minute. Add the mushrooms, including the porcini, and sage, and sauté for a few minutes until they are cooked through. Season to taste.
Drain the pasta, setting aside 2 tablespoons of the pasta cooking water. Add the pasta to the skillet with the mushrooms and toss until the pasta is fully coated, adding a splash of the reserved cooking water, if necessary. Serve with grated Parmesan.
Recipe from I Want to Eat Pasta Over 90 Easy Pasta Recipes Using 10 Ingredients or Less, by Giovanna Torrico.
