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Linguine with Mushrooms

Source of Recipe

The New Pasta Cookbook


List of Ingredients

1/2 oz. (14g) dried porcini or boletus mushrooms
2 tbsp butter
1 small onion, finely chopped
1 lb. (450g) very large button mushrooms, sliced
1 tbsp (15 ml) chopped fresh parsley
salt and freshly ground pepper
1 lb fresh linguine or 2/3 lb dried
1/3 cup (85ml) freshly grated parmesan cheese


Recipe

Soak porcini mushrooms in 3/4 cup (185 ml) warm water for 45 to 60 minutes. Drain off liquid and filter it through muslin or a paper coffee filter to remove grit. Finely slice the rehydrated mushrooms.

Melth half the butter in a frying pan and gently saute onion until soft and golden. Add porcini and filtered mushroom liquid and cook until liquid has evaporated. Add remaining butter, button mushrooms and herbs. Season well and gently simmer, covered, for 15 to 20 minutes.

Meanwhile, cook pasta in boiling salted water until al dente, drain and toss with the sauce and Parmesan.

Serves 4