Pasta with slippery jack and porcini mushrooms

• Very easy - 15 Min

INGREDIENTS (4 SERVINGS)

• 40 g Borde dried slippery jack and porcini mushrooms
• Olive oil
• 2 shallots
• 200 g cream
• 350 g pasta
• Salt and pepper

PREPARATION

1. Rehydrate Borde dried slippery jack and porcini mushrooms following our instructions on the packaging.
2. Once the slippery jack and porcini have rehydrated, squeeze them gently to remove the excess water and set aside.
3. Cook the pasta of your choice in a large pot of boiling salted water.
4. Brown the shallots in olive oil in a frying pan. When they are golden brown, add the slippery jack and porcini mushrooms and cook for a good 5 minutes over a medium heat.
5. Add the cream and season to taste.
6. When the pasta is cooked, drain it and arrange it in a soup dish with the slippery jack and porcini sauce.
7. Tip: if you want to get more of the mushroom flavour, strain the slippery jack and porcini rehydration water through a fine mesh sieve to remove any impurities. Reduce the water over a high heat until you have about two tablespoons of slippery jack and porcini juice concentrate. All that's left to do is add the cream to the mixture.