Authentic Porcini and Cream Pasta
Authentic Porcini and Cream Pasta

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, authentic porcini and cream pasta. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Great recipe for Authentic Porcini and Cream Pasta. This has been one of my favorite pasta dishes. Every autumn I intend to upload this recipe, but I haven't.

Authentic Porcini and Cream Pasta is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Authentic Porcini and Cream Pasta is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook authentic porcini and cream pasta using 17 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Authentic Porcini and Cream Pasta:
  1. Get 100 grams Pasta (long or short)
  2. Take 7 grams Dried Porcini mushrooms
  3. Make ready 30 ml A. Extra virgin olive oil
  4. Take 1 clove Garlic (crushed with the back of your knife)
  5. Get 1/6 medium Onion (sliced)
  6. Make ready 30 grams Prawns or chicken thigh (prepare beforehand/ cut into bite sizes)
  7. Make ready 30 ml White wine
  8. Get 50 ml B. Double cream
  9. Get 40 ml B. Milk
  10. Get 1 pinch Stock powder…B
  11. Take 5 grams Salted butter…B
  12. Prepare 1/3 tsp Plain flour (look at Helpful Hints)
  13. Take 1 Salt…C
  14. Get 1 to tatste Pepper…C
  15. Take 1 Black pepper
  16. Take 1 Parsley (optional)…D
  17. Get 1 a(as needed) Parmesan cheese (optional)…D

Add pasta to the pan with the sauce, tossing well to coat. Divide the pasta between two large bowls. This is an easy and very authentic tasting sauce. The earthiness of the porcini are traditionally served with fresh fettucini.

Instructions to make Authentic Porcini and Cream Pasta:
  1. Cover the dried porcini in more than 60 ml of lukewarm water for at least 30 minutes to dehydrate.
  2. After they have softened, drain the mushrooms. Save the soaking water for later use.
  3. Put 3 L of water into a large pot and bring to the boil. Just before it comes to the boil add 2 tablespoons of salt (1 % to the water).
  4. The amount of salt in the pasta cooking water is a factor in deciding the resultant taste. Measure the salt precisely. *After (3) comes to the boil turn the heat to very low. Keep it constant.
  5. Put A ingredients in a cold frying pan. Place the pan over a low heat and cook slowly until the garlic infuses its flavour into the oil.
  6. After the bottom side of the garlic is golden brown turn over. Remove the garlic after both sides are golden brown.
  7. Add the onion to (6) and sprinkle with C ingredients. Stir gently.
  8. Add the prawns or chicken to (7) and sprinkle with C ingredients. * Put the chicken in with the skin sides down. Keep the heat lowish medium heat…
  9. Add the white wine to (8) and cover with a lid. Steam the content of the pan and turn over the prawns or chicken half way through.
  10. Meanwhile add the pasta to (4). Cook until al dente and drain the pasta 30 seconds to 1 minute earlier than the package instruction says. Cook the pasta over a low heat.
  11. After (9) prawns or chicken are cooked through add (2) porcini and 50 ml of the soaking water.
  12. When (11) starts to bubble turn the heat to low. Add B ingredients and heat slowly.
  13. When it starts to bubble around the edges of (12) frying pan turn off the heat. Just before the pasta is cooked, add the flour and stir quickly.
  14. Drain the pasta in a colander quickly (do not drain completely) and transfer the pasta including some of its cooking water to (13). Cook over a lowish medium heat.
  15. When (14) starts to bubble and thickens, turn the heat off. Transfer to a serving dish and sprinkle with coarsely ground pepper.
  16. Sprinkle with D ingredients, which are optional. The fragrant porcini will make a luxurious dish ^^
  17. I like to use both prawns and chicken, but enjoy different ingredients such as other kinds of mushrooms.
  18. for porcini and cream risotto. Please have a try.

Dont forget to save some of the soaking water to make mushroom soup!! Tagliatelle is the most traditional kind of pasta to go with porcini because it's a rich pasta and soaks up all the sauce but pappardelle or fettuccine will work too. If you can get your hands on fresh or frozen porcini, try this recipe out. You could also use dried ones soaked in water but if you do, look for large or whole dried ones. Add the cream, thyme, salt, and pepper and return to a simmer.

So that’s going to wrap this up for this exceptional food authentic porcini and cream pasta recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!