Porcini and truffle spaghetti
Recipe found on the web ! http://www.ptitchef.com/feed/ma-petite-france-uid-1310
Ingredients for 4 people :
At the Salon Rest’Hôte 2008 in Québec, I had the opportunity to find some nice products including dried mushrooms from Gaspésie Sauvage.
These mushrooms are gathered in the forest, 100% wild and they are all come from Canada.
The company is ethical and fair, focusing on sustainability and quality products.
Impossible to resist, so in my basket I put boletes, Hedgehogs and morels (I love mushrooms…)
For my recipe, I used bolets – complemented by a mushroom and truffle cream sauce from Casina Rossa – a little garlic, a shallot, parsley and that’s it ! It was delicious and quick to prepare and also unlike my other recipes!
Preparation time: 5 min
Rehydration time for bolet mushrooms : 30 min
Cooking time : 11 min
Ingredients for 2 people :
250 g of spaghetti, tagliatelles or fettucine
14 g of dried boletes mushrooms (1/2 package)
1 container of mushroom cream and truffles (90 g)
2 cloves of garlic
2 Tbsp. of minced parsley
Salt and pepper
1 trickle of truffle seasoned olive oil (optional)
Some shredded parmesan
½ cup (125 ml) light cream – 15% cooking cream
½ cup (125 ml) water to rehydrate the mushrooms
Rehydrate the dried mushrooms for approx. 30 min in hot water.
Bring 1 litre of salted water to a boil – cook the pasta until it
is al dente, following the package instructions.
Mince the garlic and shallot then put them in a pan with a trickle
of olive oil.
Add the boletes mushrooms, parsley and the ½ cup of water used to
rehydrate the mushrooms.
Reduce the liquid to ¾ and add the mushroom and truffle cream.
Pour half of the mixture over the cooked pasta and mix.
Serve the pasta, pouring the rest of the sauce over top and sprinkle
with grated parmesan.