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Ingredients
Method
- 20g dried porcini mushrooms
- 25g butter
- 2 tbsp olive oil
- 250g sliced brown mushrooms
- 2 chopped garlic cloves
- 3 tbsp double cream
- 200g fettuccine pasta
- 20g grated parmesan cheese
- 10g chopped chives
- Pinch of smoked paprika
- Add the dried mushrooms to a mug and soak in 150ml boiling water for 25 mins. When ready, drain and reserve the liquid and chop the soaked mushrooms. Melt the butter and oil together in a frying pan, then add the brown mushrooms and cook for 10 mins or until soft and golden. Stir in the porcini mushrooms and garlic, fry for 2 mins, then stir in 4 tbsp of the soaking liquid, the cream and some seasoning.
- Meanwhile, cook the fettuccine in boiling salted water until al dente then drain and reserve a cup of the cooking water. Tip the drained pasta into the mushroom mixture, toss to coat and add the parmesan, chives and a little cooking water to loosen. Mix well, then top with a sprinkling of paprika and some extra cheese to serve.
20 mins
2 serving
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