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Porcini Mushroom Pasta
Info
This creamy mushroom pasta is packed with earthy flavour from woodland mushrooms and elevated by porcini mushroom powder for a deep, savoury richness. Finished with a touch of Parmesan and fresh parsley, it’s a simple yet wonderfully indulgent dish.Ingredients
Method
Ingredients
- 180g pasta, we used tagliatelle
- 2 tsp butter
- 1 tsp olive oil
- 200g woodland mushrooms, thinly sliced
- 1 tsp Bart chopped garlic
- 1 tsp Bart white miso paste
- ½ tsp Bart mixed herbs
- 125ml double cream
- Salt and pepper, to taste
- 1 tsp Bart porcini mushroom powder
- 3 tbsp Freshly grated Parmesan
- Handful fresh parsley, chopped
Method
- Bring a large pot of salted water to the boil. Cook your pasta until al dente, drain reserving some of the pasta water.
- Meanwhile, heat a large frying pan over a medium-high heat. Add the mushrooms and dry fry without oil until they release their moisture, and it bubbles off, 3-4 minutes. Add the butter, oil, and garlic and fry for a further 2 minutes. Now, stir in the miso paste, mixed herbs, and double cream. Loosen with a few splashes of pasta water.
- Finally, stir through the porcini mushroom powder and Parmesan before tossing through your pasta and fresh parsley.
- Serve!
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