Any time you stroll through your local farmers market, you're likely to find something interesting. Since vegetables are mostly seasonal, you'll always have a rotating selection of goodies. This weeks (really exciting) find? Fresh porcini mushrooms. Typically those can be found in their dry form, so if you ever see them fresh? Snag them immediately. They have a rich, meaty texture and a very pronounced mushroom flavor. Delicious!
When using them, it's best to let the ingredient speak for itself. No need for strong flavors.
(serves 2 large portions)
8 oz. of your favorite pasta
1.5 oz freshly grated parmesan
1 tsp thyme, minced
2 large porcini mushrooms, thinly sliced
1 tbsp butter (unsalted if you please)
1 tbsp olive oil
Salt and pepper
- Follow pasta box instructions. Tons of water in a stock pot over high heat.
- Melt butter and oil in a saute pan over medium high heat
- Add sliced mushrooms
- Saute until the barest hint of browning occurs on the edges (Watch them. Don't walk away)
- Remove from heat, set pan aside
- As water begins to boil, add salt
- Then add the pasta and boil for requisite amount of time
- Once tender, thoroughly drain the pasta
- Add to the mushroom mixture
- Sprinkle most of the cheese over mixture (reserving a bit for the top)
- Combine thoroughly
- Season to taste (a little freshly ground pepper should do nicely here. Parmesan is very salty already)
- Plate and sprinkle thyme and remaining cheese over the top