Buttery porcini mushroom pasta

Name: Buttery porcini mushroom pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 20 g Cooks' Ingredients Dried Porcini Mushrooms; 25 g unsalted butter; 2 tbsp olive oil; 250 g chestnut mushrooms, sliced; 2 clove/s garlic, finely chopped; 3 tbsp double cream; 200 g fettuccine; 20 g Parmigiano Reggiano, finely grated, plus extra to serve; 20 g pack chives, finely chopped; smoked paprika

Dried mushrooms and smoked paprika bring a rich earthiness and hit of flavour.

0 out of 5 stars(0) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins
Plussoaking

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

20g Cooks' Ingredients Dried Porcini Mushrooms
25g unsalted butter
2 tbsp olive oil
250g chestnut mushrooms, sliced
2 clove/s garlic, finely chopped
3 tbsp double cream
200g fettuccine
20g Parmigiano Reggiano, finely grated, plus extra to serve
½ x 20g pack chives, finely chopped
smoked paprika

Put the porcini into a mug, pour over 150ml boiling water, then set aside for 25 minutes. Drain and reserve the liquid, leaving the sediment behind. Chop the mushrooms and set aside.
Melt the butter with the oil in a large frying pan over a high heat. Once foaming, add the chestnut mushrooms, season and fry for about 10 minutes, flipping occasionally, until golden. Stir in the garlic and soaked porcini, fry for about 3 minutes more, then add 4 tbsp soaking liquid and the cream. Bubble briefly, then remove from the heat.
Meanwhile, cook the pasta according to pack instructions. Reserve a cup of cooking water, then drain.
Tip the pasta into the sauce and toss to coat, then add the parmesan, most of the chives and a little pasta water, if needed, to loosen, so the sauce coats nicely. Serve topped with the remaining chives, some smoked paprika and extra cheese.