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  • 10 gm porcini mushrooms

  • a handful of walnuts

  • 400 gm penne

  • sea salt & freshly ground pepper

  • olive oil

  • 1 red onion, chopped

  • 1 garlic clove, crushed

  • 8-10 button mushrooms, quartered

  • vegetable stock

  • 1 tspn fresh thyme leaves

  • freshly grated parmesan


  • 1.

    Cover porcini mushrooms with boiling water and set aside for 20-30 mins. Then drain, reserving the liquid, but leaving any grit behind.

  • 2.

    Toast the walnuts in a dry pan. Remove and set aside.

  • 3.

    At the same time, cook penne in plenty of lightly salted boiling water until al dente. Drain well.

  • 4.

    Heat a little oil in a heavy-bottomed pan and gently saute red onion and garlic until softish.

  • 5.

    Add the button mushrooms. Stir well and then add the porcini soaking liquid, together with the porcinis, a little stock if needed, seasonings and thyme. Mix and briefly cook. Taste for seasoning.

  • 6.

    Then toss together the drained pasta, walnuts and the sauce.

  • 7.

    To serve, mound the pasta in individual flat soup bowls and sprinkle with parmesan.

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