Tagliatelle with sautéed porcini mushroom

Category:

Ingredients
- 20 g parsley, fresh, leaves only
- 1 garlic clove
- 50 g extra virgin olive oil
- 100 g porcini mushrooms, cut into slices
- 30 g dried porcini mushrooms, soaked in warm water for 20 min
- 1 1/4 tsp salt
- 1200 g water
- 300 g pasta (durum wheat), e.g. tagliatelle
- black pepper, freshly ground
- parmesan cheese, grated, to taste

Step 1
Place parsley into mixing jar,
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Place 1 tbsp chopped parsley on a saucer and set aside.

Step 2
Add garlic clove and 30 g extra virgin olive oil,
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Step 3
Remove garlic clove from mixing bowl, add porcini mushrooms and 1/4 tsp salt into mixing jar,
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Transfer into a bowl and keep warm.

Step 4
Pour water into mixing bowl, bring to a boil
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Step 5
Add pasta and 1 tsp salt,
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Drain pasta in simmering basket, then mix with porcini mushrooms, 20 g extra virgin olive oil, chopped parsley and black pepper in a bowl. Serve immediately with grated parmesan.