Tagliatelle with Porcini Mushrooms

Ingredients

• 250 ml vegetable broth
• 10 g dried porcini mushrooms
• 400 g whole wheat tagliatelle
• Salt
• 250 g fresh porcini mushrooms
• 1 onion
• 2 Garlic cloves
• 4 sprigs Parsley
• 2 Tomatoes
• 2 tbsp olive oil
• Pepper
• 4 sprigs basil

Instructions

1. 1.

   Bring the broth to a boil and let the dried porcini mushrooms soak for 20 minutes. Then drain, reserving the broth.

2. 2.

   Meanwhile cook the pasta in plenty of boiling salted water according to package instructions until al dente. While that cooks, clean the fresh porcini mushrooms and slice them. Peel and finely chop the onion and garlic. Wash the parsley, shake dry and chop. Wash the tomatoes, quarter them, remove seeds and dice small.

3. 3.

   Heat oil in a pan. Sauté the fresh porcini mushrooms over high heat for 2-3 minutes until browned. Add onions and garlic, cook for 2 minutes over medium heat, season with salt and pepper. Roughly chop the soaked porcini mushrooms and add them with 100 ml of broth to the pan. Bring everything to a boil, then simmer for 3 minutes over low heat. Stir in tomatoes and parsley, seasoning with salt and pepper.

4. 4.

   Wash basil, shake dry and pluck leaves. Drain the pasta, let it drain and mix into the mushroom sauce. Garnish with basil leaves and serve.