1. • Soak the dried porcini mushrooms in warm water for 30 minutes. 2. • Clean and dry the crimini mushrooms. Chop mushrooms into large enough pieces that they can be found in the sauce (avoid chopping them too finely). Place into a bowl. 3. • Finely chop a handful of fresh parsley. 4. • Gently squeeze water from the porcini mushrooms, and collect 4-5 oz of the resulting mushroom juice; don't use the grit in the bottom of the bowl! (You could also strain with a cheese cloth.). 5. • Coarsely chop the soaked porcini mushrooms. 6. • Finely chop ½ of a small onion. 7. • Put on a big pot of water to boil – add a tablespoon of salt when the water starts simmering. 8. • Set the table. Make it look pretty. 9. • Melt butter in the pan on medium heat, bringing it to a sizzle. 10. • Add onions, frying them until golden in colour – add the mushrooms, and bring the mixture to a high temperature. Allow this to cook for about 8 minutes, stirring regularly. 11. • Add 3 pinches of parsley, and the mushroom juice (about 1 cup), chicken stock (1 cup – this could be substituted for vegetable stock, if you prefer), and cream (1 ½ cups). 12. • Stir the sauce, and reduce to medium heat. 13. • Add pepper to taste (or QB!). 14. • Let the sauce simmer for a few minutes once the cream has been added; it may look like a lot of sauce in comparison to the amount of pasta you're using, but the pasta will soak up some of the sauce. 15. • Add pasta to boiling water, stir regularly to ensure it doesn't stick (for this quantity of fresh pasta, this takes approximately 5-7 minutes to reach el dente). 16. • Strain the pasta and add to sauce in a serving bowl. Garnish pasta with fresh parsley, and add grated parmesan to taste. 17. For best results, enjoy with loved ones, and follow with espresso & a delicious homemade dessert. Buon appetito! ---------------------------------------------------------------------------
Nutrition
Ingredients
