Tagliatelle

Ingredients

• 20 g dried porcini mushrooms
• 1 onion
• 1 Garlic clove
• 300 g porcini mushrooms
• 2 tbsp olive oil
• 50 g butter
• 1 tsp thyme leaves
• 1 bunch parsley
• 1 tsp lemon juice
• Salt
• freshly ground pepper
• 500 g Tagliatelle
• 40 g freshly grated Parmesan

Instructions

1. 1.

   Pour 200 ml boiling water over dried porcini mushrooms and let soak for about 20 minutes. Then strain into a sieve, reserve the mushroom broth (about 150 ml), squeeze out excess liquid from the mushrooms and finely chop them.

2. 2.

   Peel and finely dice onion and garlic. Clean, trim, and slice fresh porcini mushrooms. Heat olive oil in a pan. Sauté the mushrooms for 3-4 minutes. Remove them from the pan.

3. 3.

   Add butter to the cooking fat. Stir-fry the chopped dried porcini, onion, garlic, and thyme until fragrant. Rinse parsley, shake dry, and finely chop. Return sautéed mushrooms, soaking liquid, and parsley to the pan; season with lemon juice, salt, and pepper. Bring to a boil once.

4. 4.

   Add butter to the cooking fat. Stir-fry the chopped dried porcini, onion, garlic, and thyme until fragrant. Rinse parsley, shake dry, and finely chop. Return sautéed mushrooms, soaking liquid, and parsley to the pan; season with lemon juice, salt, and pepper. Bring to a boil once.