Tagliatelle Pasta With Porcini Mushrooms Dried
Photo by Piotr Krzeslak
Tagliatelle Pasta With Dried Porcini Mushrooms
1 large onions | finely chopped
250 grams portobello mushrooms | coarsely chopped
10 grams BeoHarvest dried porcini mushrooms
1/2 cup porcini broth (see steps) or | use porcini liquid after rehydration (strained)
2 tablespoon olive oil
1/2 cup dry white wine
250 grams tagliatelle pasta
BeoHarvest dried porcini salt to taste
Ground black pepper to taste
Parmigiano reggiano cheese
To get soft and delicious rehydrated porcini use lukewarm or room temperature water. Measure the required porcini and make sure that they are all submerged or covered by the water.
The rehydration process or soaking time can very depending on the quality, quantity and thickness of the dried porcini. BeoHarvest mushrooms are high quality and traditionally thinly sliced by hand and will be rehydrated within 30 minutes.
Strain the rehydrated mushrooms - these should have doubled in size and ready to use. Finely chop the porcini and do not throw away the soaking liquid.
In a pan, saute finely chopped onion in olive oil until soft. Add coarsely chopped portobello mushrooms, finely chopped rehydrated dried porcini and cook until their juices are released.
Add dry white wine and porcini soaking liquid (or porcini broth) and cook over medium heat until the mushrooms and onions are very soft. Season with salt and pepper.
For the pasta, bring water to boil and cook until al dente and drain.
Mix the pasta with the sauce with grated parmesan cheese to your liking.