WTI Magazine #69    2015 October, 2
Author : Paola Lovisetti Scamihorn      Translation by:

Tagliatelle with porcini (pronounced "por-CHEE-nee") is a tasty and inviting first course with an intense nutty flavor, a special autumn treat. It is fun to pick mushrooms in the woods in a warm autumn day with your friends. Then cook them together while enjoying a glass of fragrant wine. Porcini are very versatile; I use them to prepare lasagne, risotto, roast fillet and crepes, too. If you cannot find fresh porcini you can substitute dry ones soaked in hot water (not boiling) for 20 minutes.

TAGLIATELLE AI FUNGHI PORCINI (TAGLIATELLE WITH CEPS MUSHROOMS)
Preparation time: 30 minutes Cooking time: 15 minutes Servings: 4

INGREDIENTS
Porcini
450 g (1 pound) fresh porcini mushrooms
2 garlic cloves, minced
2 Tbs fresh parsley, finely chopped
3 Tbs olive oil (Extra Virgin)

Tagliatelle
450 g (1 pound) fresh tagliatelle
180 ml (3/4 cup) heavy fresh cream
Salt and freshly ground pepper
4 Tbs grated Parmesan cheese

DIRECTIONS
1. Clean porcini (see tips in the note) , and cut vertically into 2 mm (⅛ in) wide slices. In a large saucepan over medium-high heat sauté the olive oil and the garlic. Stir in the mushrooms, salt to taste, cook approx. 7 minutes over medium heat. Continue to cook for 1-2 min. over a high flame. Add parsley and set aside.

2. Bring to boil approximately 3 l (3 quarts) of salted water. Cook pasta for about 4-5 minutes. Fresh pasta cooks pretty fast. While the pasta is cooking, heat mushrooms and add the cream. Mix well.

3. Drain pasta, reserving 1/4 cup of cooking water. Transfer pasta to the pan with the sauce. Add cooking water and toss gently. Serve with Parmesan.

Note: To clean the mushrooms, I suggest to wipe them off with a moist cloth and to use a knife, if necessary, to remove any remaining soil. Many say not to wash them with water, but I prefer this. If you do so, do it immediately before slicing and cooking. It is important to use either a non-stick or steel pan, because other metals in contact with the porcini can release toxic compounds. Porcini are well suited to drying, and actually the flavor of dried mushrooms is more intense. Before using, soak them in hot, but not boiling, water for about twenty minutes; the filtered water can also be used for cooking, enhancing the flavors of other recipes. For a lighter version, omit cream. If you like a very intensive mushroom flavor do not use Parmesan. I am a Parmesan eater, though, and I prefer my tagliatelle with it.