Super quick and easy this pasta is a weeknight staple! The rich earthy mushroom flavour is a hit with all the family! *Use any pasta you desire (my favourite for this dish is either orecchiette or strozzapreti) <3
Heat a tbs olive oil in a saucepan on medium high heat and sauté shallots until translucent and starting to brown. Add the mushrooms with the crushed garlic and thyme and cook down until moist. (Put the lid on the saucepan to help steam and moisten the mushrooms faster if you have heaps of mushrooms to cook them down (the more the better).
Meanwhile strain the porcini from the water, reserve the flavorful porcini water, and chop the porcini to add to the pan.
By this time the mushrooms will be nicely cooked down. Season with heaps of freshly cracked black pepper, stir.
Now add the half cup of porcini water with the tin of evaporated milk. Stir. (It should be quite runny - so don't worry).
Sprinkle over 2-3 teaspoons of chicken stock and stir in. (Always taste after seasoning).
Add 3 tablespoons of cream (philly cream for cooking is perfect as it thickens and doesn't curdle).
Now leave to simmer on low heat for about 10-15 mins to thicken slightly and condense in flavor (lid on - we don't want it to reduce too much as we still want lots of sauce to coat when you add the pasta at the end).
Meanwhile cook your pasta to al dente in a pot of salted water.
Once cooked, toss the pasta in the mushroom sauce. Sprinkle with fresh chopped flat leaf parsley and Parmesan cheese with extra salt and paper to taste.
Voila ? Emma Jade's creamy porcini mushroom pasta <3
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