Pasta ai Funghi Porcini
Sometimes you don't really have time to cook, but you still want to eat well. Our solution is: pasta to the rescue.
Here's what you'll need for 2 people:
We made this one as an improvised recipe with dried mushrooms and repeated it with fresh ones. Both were great (fresh one was of course better).
15 g of dried Porcini mushrooms (soak them in 1 l of wage at 50 degrees for 15 minutes) OR 300 g of fresh ones
Linguine (200 - 300 g, depending on how hungry you are)
1 Yellow onion
tarragon (or parsley if you prefer it)
Olive oil (3 tbsp)
Butter (1 tbsp)
Grated Grana Padano
White wine (3 tbsp)
Clean and chop the mushrooms (or soak and chop, if using dry ones) and boil 2 liters of water with Vegeta, pepper and some olive oil.
Chop the onion in cubes
If you're using dry mushrooms, drain them and add the water from the soaking to the pasta cooking water. Bring it to the boil and add pasta.
Melt butter and add olive oil. Heat it over a moderate fire and add black pepper to taste. Add 1 tsp of vegetal, 1 tsp of ground nutmeg and 1 tsp of dried tarragon.
Fry the onion, add mushrooms and 250 ml of cooking water into the sauce. Bring to boil. After 5 minutes add 25 g of grated Grana Padano and wine. Cook for 10 more minutes and stir occasionally.
Serve with grated Grana Padano.