Ingredients
1 onion, diced
250g Chestnut mushrooms, roughly sliced
40g Dried porcini mushrooms
150g Creme Fraiche
3-4 cloves of garlic, crushed
30g Parmesan, grated
1 tbsp Butter
2 tbsp oil (I used rapeseed oil)
4 fresh sage leaves
50g Gluten free penne pasta (per person)
Salt and black pepper to season
Cooking Instructions
Add boiling water to your dried porcini mushrooms, until just covered. Allow to rehydrate for 20 minutes. Meanwhile, prep by chopping the onions and mushrooms.
Place a shallow pan on a low-medium heat. Add the butter, oil, garlic, onion and sage leaves and fry gently until the onion becomes transparent. Remove the porcini mushrooms from the liquid (but keep the liquid for later) and add both the porcini mushrooms and chestnut mushrooms to the pan. Fry for 10 minutes until the chestnut mushrooms are soft and brown slightly.
To a saucepan, add the penne pasta (50g per person) and cover with boiling water. Cook for 8-10minutes.
Turn the heat to low and to the pan, add the liquid from the porcini mushrooms and the creme fraiche. Stir until well mixed and season generously with salt and a lot of black pepper. Allow to gently simmer for 5 minutes, making sure that the sauce doesn’t boil.
Stir in about two thirds of the parmesan into the sauce (the rest is to sprinkle on top of the pasta).
Drain the water from the pasta and add to serving bowls. Top with the mushroom sauce and the remainder of the parmesan.
Enjoy!
Fx