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Fettucine in Porcini Garlic Sauce

Funghi Porcini

Easy Serves: 4 40 Mins

Ingredients

20g Gewürzhaus Funghi Porcini

1 cup boiling hot water

3 tbsp unsalted butter

3 large garlic cloves, chopped

250g egg fettucine

200g fresh brown mushrooms, sliced

Finely grated fresh lemon zest of 1 lemon

Fresh lemon juice of ½ a lemon

Salt and pepper to taste

Flat-leaf parsley to serve

Parmesan cheese, grated, to serve

How to Cook

For the Pasta:
1. Bring a large pot of salted water to the boil. Only add the pasta into the pot when you are ready to cook the mushrooms.

2. Follow pasta packet instructions and cook pasta, minus 1 minute. RESERVE 1 cup of pasta-cooking liquid for later. Drain pasta to stop the cooking process.

For the Mushrooms:
1. Soak dried Funghi Porcini Mushrooms in boiling-hot water for about 15-20 minutes. Remove mushrooms and finely slice, reserving the soaking liquid.

2. Melt 1 tbsp of butter in a large skillet over medium heat.

3. Sauté fresh mushrooms with garlic until the water that the mushrooms give off evaporates – around 5 minutes.

4. Add chopped soaked mushrooms and remaining butter, stir until melted – around 30 seconds.

5. Add reserved mushroom-soaking liquid and simmer for 1 minute.

6. Add drained pasta to mushrooms in skillet, cooking over moderately high heat. Add lemon juice and zest, tossing and adding some reserved pasta-cooking liquid if necessary to lightly coat. Season with salt and pepper to taste

Serving

Serve immediately, garnished with fresh parsley and parmesan cheese.

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