Tuesday, October 19, 2010

Tuscan recipes: Papparedelle with mushroom sauce


    Funghi porcini- This sauce is made with porcini mushrooms! These mushrooms are normally cultivated in the early Spring and early Fall. They have a very strong hearty taste to them. Although they can be frozen, and are pretty good that way too, I recommend trying to get some in the porcini season for an ultimate example. The sauce is normally with sliced porcini mushrooms, parsley, olive oil, and salt. This is a good sauce for vegetarians.


  • 400 g. of fresh porcini mushrooms (or other mushrooms with a good hearty flavor)
  • 1 clove of garlic
  • 6 spoons of extra virgin olive oil
  • a sprinkle of fresh parsley leaves
  • parmesan cheese
  • salt (as you like)
  • pepper (as you like)

Preparation
Clean and wash the the parsley, cut it in thin pieces, and put it off to the side. Clean the mushrooms, get rid of the dirt and stems ( clean them with a damp cloth as they cannot stay under running water). Cut them into slices, and if you like cut the stems too.

Coat a pan with olive oil that is capable to hold the pasta. Add the garlic pealed and minced. Put the pan on the fire and after the garlic is golden add the mushrooms. Let the mushrooms golden. When the mushrooms are golden add salt and a little bit of water, lower the temperature and let them simmer for 10 minutes. In the meantime start the water for the pasta in salted water. After draining the pasta add to the mushroom mix. Let the mushroom mix well with the pasta and make sure all of the noodles are well coated. Add the parsley pieces and serve hot! Add parmesan to individual plates as desired.

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