| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Alive &, Cooking |
1 |
servings |
INGREDIENTS
| 1 |
oz |
Dried wild mushrooms |
| 8 |
oz |
Fresh mushrooms; preferably wild |
| 8 |
oz |
Dried pasta shapes |
| 2 |
tb |
Olive oil |
| 1/2 |
sm |
Onion; chopped |
| 2 |
|
Cloves garlic; finely chopped |
| 2 |
|
Sprigs thyme |
| 1 |
|
Bay leaf |
| 1/2 |
pt |
Single cream |
| 2 |
ts |
Fresh parsley; chopped |
| 2 |
ts |
Fresh marjoram; chopped |
|
|
Salt and pepper |
INSTRUCTIONS
Cover the dried mushrooms with 3floz of boiling water and leave to soak for
about 20 minutes until they have softened. While the mushrooms are still in
the liquid, make sure that they are completely clean. Remove the mushrooms
and pat dry, reserving the soaking liquid. Strain the liquid through a
coffee filter set aside.
Slice the mushrooms.
Clean the fresh mushrooms thoroughly, removing any tough parts of the
stems. Slice.
Put the pasta on to boil, but make sure that it doesn't overcook. In
another pan, heat the olive oil and cook the onion and garlic gently until
the onion is light golden brown. Add the dried and fresh mushrooms, thyme
and bay leaf. Add the cream and bring slowly to the boil. Add the strained
mushroom liquid, herbs and seasoning.
Drain the cooked pasta and tip into a large bowl. Add the sauce and stir
well. Serve at once with black pepper.
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