Last autumn there were lots of porcini to pick in the forest. We used some of them right away and dehydrated the rest. And we still have a big jar of dried porcini slices. Today I used some of them to make pasta sauce. I served it with whole grain penne, but I think fusilli or farfalle could have been nicer. But penne was good too. Believe me, there’s also porcini in the picture even if they’re not very visible.
Pasta with Porcini
2-2,5 dl dried porcini pieces + water
1 tbsp oil
2 dl oat cream
pinch of salt and white pepper
0,5 tsp chervil
cooked pasta (preferably whole grain)
Soak the porcini in hot water until they are soft. Chop the onion. Heat the oil in a pan and sauté the onion 2-3 minutes. Drain the porcini and add to the pan. Continue sautéing until onions are soft and translucent. Add the oat cream and slowly boil about 5 minutes. Season with salt, pepper and chervil. Porcini are very flavourful and they don’t need much spices. Combine with cooked pasta and serve.