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Receta Penne With Wild Mushrooms And Creme Fraiche

by Global Cookbook

Ingredientes

500 gm penne rigate 450 gm mixed fresh mushroom (flat chestnut shiitake or possibly mixed wild mushrooms for example) finely minced 10 gm dry porcini mushrooms 250 ml creme fraiche 3 Tbsp. lowfat milk 50 gm butter

4 lrg shallots peeled and finely minced 2 Tbsp. balsamic vinegar 1/4 whl nutmeg grated     lots of freshly grated parmesan (parmigiano reggiano) to serve 1 x salt and freshly milled black pepper

Direcciones

1. Pop the porcini in a small bowl then heat the lowfat milk pour it over the mushrooms and leave them to soak for 30 min.
2. Heat the butter in a medium frying pan over a gentle heat stir in the shallots and let them cook gently for 5 min.
3. Strain the porcini into a sieve lined with kitchen paper reserving the soaking liquid and squeeze the porcini dry.
4. Chop them finely and add in them to the pan along with the fresh mushrooms and the balsamic vinegar.
5. Season with salt pepper and nutmeg.
6. Give it all a good stir then cook gently uncovered for 30 to 40 min till all the liquid has evapourated.
7. About 15 min before the mushrooms are ready put the pasta on to cook.
8. Then 2 min before the pasta is cooked mix the creme fraiche with the mushrooms and the mushroom soaking liquid and hot through in a small saucepan.
9. Drain the pasta in a colander return it to the warm pan and quickly fold in the mushroom mix then place the pasta back on a gentle heat so it continues to cook for 1 more minute while it absorbs the sauce.
10. Take it to the table in a warm serving bowl and hand the Parmesan round separately.
11. Because the pasta will be returned to the pan for 1 minute dont forget to give it 1 minute less on the initial cooking time.
12. Serves 4

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