400g dried orecchiette
100g parmesan, finely grated
2 eschalots, finely sliced
5 garlic cloves, finely sliced
250g button mushrooms, thinly sliced
100ml dry white wine
10g dried porcini mushrooms, soaked in 50ml of boiling water and rinsed
1 tbsp thyme leaves
450ml vegetable stock
salt and pepper to season
|Cooking the mushrooms|
If there is anything easier and more rewarding on a weeknight than gently cooking eschalots, mushrooms, garlic white wine and a dollop of cream for fifteen minutes, I’ve been misled. If there is, don’t tell me as I’m happy with just a big bowlful of this.
1. Bring a big saucepan of salted water to the boil. Cook the orecchiette until al dente or to the tooth then strain.
2. To make the sauce, heat the olive oil and butter in a frying pan and cook the eschalots over a low heat until soft and translucent.
3. Add the garlic and button mushrooms, and cook until the mushrooms have softened. Add the wine and simmer until liquid has evaporated.
4. Add the porcini mushrooms, thyme leaves and stock, and simmer until the liquid has reduced by half.
5. Stir through the cream and simmer for 2-3 minutes. Then serve the sauce over the orecchiette topped with a sprinkling of parmesan and pepper.
|Adding the cream to the mushrooms.|
Enjoy! Serves four.