- 10 g dried porcini mushrooms
- 100 ml boiling water
- 2 tablespoons extra virgin olive oil
- 3 French shallots, chopped
- 250 g button or closed cap mushrooms, sliced
- 150 ml Marsala
- 500 g tagliatelle
- 1 clove garlic, finely chopped (optional)
- 500 g mixed mushrooms, such as shiitake, oyster, chestnut, chanterelle or other wild mushrooms, sliced or halved
- 250 g tomatoes, peeled, seeded and sliced
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- salt and pepper
- Put the dried porcini mushrooms in a bowl and cover with the boiling water.
- Set aside to soak for 15 minutes, then drain, reserving the soaking liquid.
- Slice the rehydrated mushrooms, discarding any tough stalks.
- Heat half the oil in a saucepan and fry the shallots until they are tender and golden, about 3 minutes.
- Add the button or closed cap mushrooms and cook for a further 8–10 minutes or until all the juice from the mushrooms has evaporated.
- Add the Marsala and the soaking liquid from the dried mushrooms.
- Simmer for about 10 minutes or until the sauce has reduced by half.
- Meanwhile, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
- About 5 minutes before the pasta is done, heat the remaining 1 tablespoon oil in a large frying pan.
- Add the garlic, if using, and the mixed mushrooms.
- Cook over a moderate heat for 3–5 minutes, shaking the pan often, until the mushrooms are lightly cooked.
- Stir the tomatoes, thyme and parsley into the mushroom sauce and heat through for 1–2 minutes.
- Add the mixed mushrooms, season to taste and remove from the heat.
- Drain the pasta and divide it among 4 serving dishes.
- Spoon the mushroom sauce on top and serve immediately.
Preparation: 15 minutes, plus 15 minutes soaking
Cooking: 30 minutes