Description
Many Italian chefs have described porcini as representing "the wild mushroom par excellence", and hailed porcini as the most rewarding of all fungi in the kitchen. This mushroom is low in fat, with digestible carbohydrate, and high in protein, vitamins and minerals. In Italy, it is used well in both pasta and risotto.
Ingredients
| 400 | Gram | mparrettati (any other simlimar shape pasta) |
| 6 | Tablespoon | olive oil |
| 4 | scallions (white part only) | |
| salt | ||
| 100 | Gram | porcini mushroom |
| 1⁄2 | Cup | red wine |
| black pepper (optional) | ||
| 100 | Gram | peeled tomatoes |
Instructions
1. Start to boil the water, cook the pasta based on standard instructions.
2. Keep porcini in a bowl with cold water and soak for around 30 minutes
3. Cut scallions, fry in skillet with olive oil at low fire for 1 minute.
4. Add porcini into skillet and stir well, cook for another 2-3 minutes.
5. Add red wine, and wait wine to evaporate.
6. Add peeled tomatoes and salt, cook another 5 minutes until the sauce is ready .
7. Drain the pasta, mix it with sauce in skillet, add parsley or black pepper, serve.
Notes
1. Peeled tomato is not needed if you make white sauce. change the red wine to white wine accordingly.
2. Porcini has not been successfully grown in cultivation. It is most often dried and packaged.
(1 vote)
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you got it!
haha...you got it! Yes, Porcini! Last time i mixed porcini and other types mushroom that bought in costco. Because I can only bring porcini from Italy one time per year, and face the risk of taking out by USA custom.:-) So i am pretty stingy, usually will mix with other mushroom.:-) Next time, you will try my Porcini Risotto.