| FETTUCE CON I FUNGHI |
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| Pasta with mushrooms Version No.1 | Serves 4-5 as a main course |
| It has been a while since I last cooked this dish. For this reason, I
decided that the recipe needed quality testing on some finely trained laboratory animals. My family say that it is a delectable pasta dish, now they want some pudding. I think it's high time we got them back to their cages. Enjoy the dish. This sauce does not keep well. |
Soak the dried mushrooms in the water for at least 30 minutes. Lift out the mushrooms squeezing any juice back into the mushroom water. Rinse them thoroughly under running water (they can be gritty), then pat dry with kitchen towels and chop finely. Filter the mushroom water through a strainer lined with some more kitchen towel and set aside. Clean the fresh mushrooms with a damp cloth and slice lengthways keeping the cap attached to the stem.
Heat the butter and oils in an heavy pan and gently cook the garlic until soft, about two minutes. Add the porcini mushrooms and parsley and continue to cook for two minutes, then pour in the mushroom water and simmer for five minutes, uncovered. Add the fresh mushrooms and stir until they are well coated, then turn the heat up to high and cook, stirring constantly, until there are only a couple of tablespoons of liquid left. Remove from the heat.
Cook the pasta in plenty of boiling salted water until al dente. When the pasta is almost ready reheat the sauce, add the nutmeg and stir in the cream. Drain the pasta, add to the pan and fold into the sauce. Season to taste and serve immediately.
Please do not serve cheese with this dish