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Saturday, 16 July 2011

Rigatoni Con Porcini E Portobello

I'll start with this as it's really easy. This wasn't my recipe to begin with by the way, it belongs to Theo Randall. If you don't know who he is, look him up! He's a fantastic british chef who has embraced Italian cooking. I've bastardised it a little as all chefs do but his theory is still there and it's still really simple to make.

You will need:

Serves 2

Dried rigatoni (two and a half handfuls for each person)
Olive oil
Knob of butter
3 cloves garlic
30g Jar of dried Porcini mushrooms
3 or four large portobello mushrooms
Half a small glass of white wine (about 50ml)
Fresh thyme
Fresh parsley
Double cream
Salt and pepper
Parmesan to serve.

Soak the porcini in boiling water for twenty minutes, In the meantime, roughly chop the portobello mushrooms (I usually just squish them in my hands) and fry them in the butter with a little olive oil. When the mushrooms start to soften add the garlic (crushed) and the wine. When the portobellos have become soft, add the pasta to a pan of boiling salted water. By this time the porcini will have softened in the hot water. Drain them and add to the portobello mushrooms with a generous amount (about 3 sprigs) of thyme leaves and about a teaspoon full of chopped parsley. Add about 100ml of cream to the mushroom mixture (just enough to make it slightly saucy but still very chunky) and season with salt and pepper. Check your pasta to make sure it is al dente. If it is done, drain it (retaining a little of the water). Add the pasta to the mushrooms, stir, and heat gently for about a minute. Serve immediately with chopped parsley  and finely grated parmesan scattered over the top.

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