Tagliatelle ai Funghi Porcini

Tagliatelle ai Funghi Porcini/Cèpes/Steinpilz

This morning I sent the Teenager (formerly known as Eldest Son) to Modena centro for some school project and took the opportunity to visit the covered market. My usual vegetable and fruit stall was selling Porcini mushrooms at 30 euros a Kg but they certainly looked good. After the last shopping weekend I have to lie low, but once the porcini season is over one would have to return to the frozen and dried ones - so carpe diem what the heck.

Fresh Porcini Mushrooms

I have a packet of fresh tagliatelle in the fridge and decided to make a simple pasta dish to bring out the heady taste of the Porcini mushrooms. The family loved it, Hub forgot his no-carb-at-night diet and soaked up the rest of the sauce with bread (organic - also fresh from the market).

I was generous with my olive oil and less so with the cream, so the sauce was a little watery which in any case is the way we prefer it. And while most Italians would use parsley with the mushrooms, I used thyme like the Florentians and it gave an earthy taste to the sauce leading the Hub to think at first that I've cooked the mushrooms without removing the soil. In any case, it is recommended that we not wash the fresh Porcini mushrooms (especially not with warm or hot water) if possible, using only a damp cloth to brush the soil off them.

Tagliatelle ai Funghi Porcini :

300g Fresh Porcini Mushrooms

Olive Oil

Onion

Garlic

Thyme

White wine

500ml Vegetable Stock

Cream

Salt and Pepper to taste

Fresh Tagliatelle for 4

Heat up some olive oil in the pan, fry onions and garlic till fragrant. Add in the porcini mushrooms. When they start to soften, sprinkle some thyme over them and pour in some white wine. Let it simmer for a few minutes then add in the vegetable stock. Leave it to simmer and reduce. Finally stir in the cream.

Before the cream

Boil water and cook the fresh pasta. Drain and just before serving, put the cooked pasta in the saucepan taking care to coat it well in the sauce. Serve with the Porcini mushrooms on top.

The Teenager caught some allergy over the weekend and is now in quite a sorry state. He will have to stay at home tomorrow. No peace for my throat.