Yield: 1 servings
|1 ounce||Dried wild mushrooms|
|8 ounces||Fresh mushrooms; preferably wild|
|8 ounces||Dried pasta shapes|
|2 tablespoons||Olive oil|
|½ small||Onion; chopped|
|2 \N||Cloves garlic; finely chopped|
|2 \N||Sprigs thyme|
|1 \N||Bay leaf|
|½ pint||Single cream|
|2 teaspoons||Fresh parsley; chopped|
|2 teaspoons||Fresh marjoram; chopped|
|\N \N||Salt and pepper|
Cover the dried mushrooms with 3floz of boiling water and leave to soak for about 20 minutes until they have softened. While the mushrooms are still in the liquid, make sure that they are completely clean. Remove the mushrooms and pat dry, reserving the soaking liquid. Strain the liquid through a coffee filter set aside.
Slice the mushrooms.
Clean the fresh mushrooms thoroughly, removing any tough parts of the stems. Slice.
Put the pasta on to boil, but make sure that it doesn't overcook. In another pan, heat the olive oil and cook the onion and garlic gently until the onion is light golden brown. Add the dried and fresh mushrooms, thyme and bay leaf. Add the cream and bring slowly to the boil. Add the strained mushroom liquid, herbs and seasoning.
Drain the cooked pasta and tip into a large bowl. Add the sauce and stir well. Serve at once with black pepper.
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Carlton Food Network
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