This is a really fast and easy mid week dinner. The dried porcini and their soaking liquid really beefs up the mushroomy flavour of the finished sauce, without them the dish can taste a bit insipid.
Ingredients (serves 2)
2 large shallots, peeled and finely sliced
1 large clove of garlic
20g dried porcini mushrooms soaked in 150ml boiling water
250g chestnut mushrooms
100ml white wine
70ml half fat crème fraîche
Chopped parsley
Grated parmesan
Salt and pepper
Linguine
Method
First up, soak the dried Porcini in boiling water and let them rehydrate. Next clean the chestnut mushrooms, chop off the ends of their stalks, cut them in half and then slice. Now fry the shallots and garlic in a little olive oil and butter until soft before adding the mushrooms. Season with a pinch of salt and some fresh ground black pepper.
