Preparation:
Soak the porcini in about 8floz of tepid water for 20 minutes or so. Squeeze out any excess water, rinse and roughly chop. Strain the soaking liquid through kitchen paper.
Put olive oil and garlic into a pan and cook on a meduim heat until the garlic begins to change colour.
Add parsley, porcini and soaking liquid, cook until liquid has evaporated.
Add fresh mushrooms, cook until all water they release has evaporated.
Add tomatoes, salt and pepper. Cook until tomatoes have reduced and seperated from the oil.
Toss with the cooked pasta, butter and parmesan.
P.S. If you want it creamy ;- throw away the tomatoes and use double (heavy) cream instead. |
