What you need
- Dried Porcini mushrooms, ca 15-20g
- Dry white wine
- Sour cream
- Pasta , e.g. rigatoni. But better still, tagliatelle
- Olive oil
- Salt, Pepper for seasoning
- 1 Garlic, 1 small onion
- sour cream
- parmesan cheese
Equipment: small bowl, pot (for the pasta) sieve, frying pan
How you do it
Prepare the mushrooms
- take the small bowl and put the dried porcini in it. Pour white wine over it until it is covered.
- Leave for at least 2 hours.
Next start putting the pasta on the boil
- put 2 teaspoons of salt into the pot and fill with water.
- bring to boil and put the pasta in.
- when pasta is al dente (i.e. is not overly soft), pour the hot water/pasta through a sieve.
- At that stage you may want to preserve a cup of the hot pasta water for later.
- give the pasta in the sieve a good stir - otherwise it may glue together.
- store the pasta for later
Finally, the sauce
- chop garlic, onions.
- clean/wash and chop the parsley
- grate the parmesan - and store for later
- put a tablespoon of olive oil in the frying pan and heat up.
- put the garlic and onions - and half of the parsley into the hot oil/frying pan - and sautee the onions/garlic
- add salt and pepper
- now put the Porcini mushrooms together with the white wine into the frying pan.
- let it boil until the sauce starts to thicken. then put a tablespoon of sour cream to it and stir again.
- you may also want to put a little of the hot pasta water to it
- let it cook until the sauce thickens again (stir while doing so).
- now add the pasta and mix with the sauce
- add the rest of the parsley to it
- add the grated parmesan
- continue to stir until the parmesan starts to melt