Penne con fungi

Well, I really don’t mind telling you that today’s lunch was dynamite! My kids are always telling me off for not being modest or self-deprecating when it comes to my cooking, but hey - why should I be??

So, I had some left-over dried porcini mushrooms and some fresh ones to use up, but I didn’t have any cream in the fridge (and usually I’d have paired the mushrooms and cream together). However, we did have copious amounts of local white wine, local EVO oil, parsley and garlic so, hey presto - one of the best meals we’ve had yet!

Before

After

Recipe -

• 1/2 pack of dried Fungi Porcini - soaked for 10 minutes in just boiled water (keep the soaking water, minus the grit on the bottom)

• 2 cloves garlic, mashed and chopped

• 100g fresh mushrooms - sliced (any kind)

• 10g chopped flat-leaf parsley

• 30g EVO oil

• 1 cup white wine

• 1 tsp butter

• Grated Parmesan (or a cheese of your choice)

• Pasta of your choice

Method -

1. Soak the dried mushrooms (removing any noticeable grit or dirt)

2. Wipe and chop the fresh mushrooms

3. Put your water on for pasta

4. Heat oil in frying pan

5. Add garlic, then both mushrooms

6. Stir until mushrooms soak up garlic-infused oil

7. Add the soaking water and wine

8. Reduce until the liquid has halved in volume

9. Add chopped parsley

10. Add butter (used in this case to emulsify the sauce)

11. Take the pasta off 2 minutes before the end of the cooking time and toss in with the mushrooms

12. Cook for a further 2 minutes or until sauce is sticking to the pasta

13. Throw in the grated cheese (further thickening the sauce)

14. Serve with more chopped parsley and grated cheese

You will love this dish!

Can be vegetarian with a substitution of non-animal rennet cheese for the Parmesan