Pasta with dried slippery jack and porcini mushrooms
l'Essentiel
Very easy - 15 Min
- Dish type : Slippery jack and porcini
- Difficulty : Very easy
- Preparation time : 15 min
- Cooking time : 20 min
- Recipe family : Epatez vos invités
- Cost : €2.90
Shopping List
Ingredients | Quantity | Price |
---|---|---|
Bolets & Cèpes des Bois séchés | €2.90 |
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
- Rehydrate Borde dried slippery jack and porcini mushrooms following our instructions on the packaging.
- Once the slippery jack and porcini have rehydrated, squeeze them gently to remove the excess water and set aside.
- Cook the pasta of your choice in a large pot of boiling salted water.
- 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.
- Add the cream and season to taste.
- When the pasta is cooked, drain it and arrange it in a soup dish with the slippery jack and porcini sauce.
- 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.
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