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Pasta With Mushrooms

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Recipe summary

Preparation time:
Cooking time:
Yield: 6

Ingredients

  • 4 large porcini mushrooms (or galluzzi from Rome)
  • 1 medium onion
  • 2 cloves garlic, halved
  • 4 tablespoons extra-virgin olive oil (60 millilitres)
  • Salt
  • Freshly ground black pepper
  • 1 cup Vernaccia (or any white dry) wine
  • 1 pound fresh pappardelle pasta (450 grams)
  • Freshly grated grana padano

Directions

  1. Preparation time is 30 minutes.
  2. Finely mince together mushrooms, onion and garlic. Sauté in 2 tablespoons of olive oil, until soft, and season with salt and pepper. Add 1/3 cup of Vernaccia to the pan, and simmer until the sauce is reduced by half.
  3. Cook the pasta in plenty of salted, boiling water, until al dente. Strain the water from the pasta, reserving one cup. Toss the pasta in the porcini sauce, gradually stirring and add liberal amounts of Parmesan cheese. Divide the pasta onto 2 plates.
  4. Arrange the garnish on top of the pasta, drizzle the oil over it, and sprinkle liberally with more grated Parmesan cheese.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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