Pork and Porcini Pasta
Pork and Porcini Pasta



  • 15g dried porcini
  • 1 tbsp olive oil
  • 240g thinly sliced pork chops
  • 1 sliced onion
  • 400g sliced brown mushrooms
  • 300g tagliatelle
  • 200ml chicken stock
  • Lemon juice
  • 3 tbsp cream
  • 10g chopped parsley
  • Soak the porcini in 300ml boiled water and set aside. Heat ½ tbsp oil in a casserole and season the pork well, then fry for 3 mins or until golden. Remove to a plate and set aside. Add the onion, mushrooms and ½ tbsp of oil to the pan and cook for 10 mins, then add the chopped porcini (reserve the soaking liquid).
  • Cook the tagliatelle in boiling salted water until al dente, then drain. Add the stock and 200ml of the mushroom liquid to the pan with the mushrooms, then stir in the pork, lemon juice and cream. Tip in the cooked pasta, season and toss to coat, then serve with a scattering of parsley.
45 mins
4 serving

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