Delicious and rich, dried porcini mushrooms are a wonderful thing!
You need a very small amount to give pasta and risotto dishes that sweet nutty flavour and if you’re looking for an easy and quick recipe for a mid-week dinner, I have exactly what you need.
This is one of my father’s recipes and I love it so much that I ask him to prepare it for me every time I go over to Italy to see him and mum. As much as I love being in the kitchen, I do love the fresh perspective that having someone else cook for you can give!
I have tried different versions of this vegan pasta dish but dad’s fuss-free recipe is the one I always go back to and, ultimately, my favourite – I hope you’ll like it as much as I do!
- 40g dried porcini mushrooms
- 260g long pasta (spaghetti, tagliatelle or pappardelle)
- 2 tbsp extra virgin olive oil
- 3 large cloves of garlic, crushed or finely chopped
- 24 cherry or baby plum tomatoes, halved
- 1 tsp dried chilli flakes (optional)
- Salt to taste
- 4 tbsp fresh, chopped flat leaf parsley
- Put the dried mushrooms in a bowl and cover with boiling water. Let them soak for at least 15 minutes then drain and roughly chop. Do not discard the water as you’ll need it later on in the recipe.
- Cook the pasta according to packet instructions in a pan of salted boiling water, then drain.
- Heat the oil in a frying pan and fry the garlic on low heat for approximately 30 seconds.
- Add the porcini mushrooms and the chilli flakes and cook together for another 30 seconds.
- Add the tomatoes and continue cooking until the tomatoes fall apart easily when pressed with the back of a spoon. Add 4 tablespoons of the mushroom water and give it a good stir. Turn off the heat and season with sea salt.
- Add the drained pasta to the pan and stir in the chopped parsley. Serve hot.
Have you tried cooking with dried mushrooms before? Do you have a recipe you want to share?