Italian Pasta Recipes - Pasta with Mixed Mushrooms (Pasta con Funghi Misti) Recipe

Ingredients                     

• 90 ml/6 tbsp milk

• 25 g/1 oz dried porcini mushrooms

• 15 ml/1 tbsp olive oil

• 225 g/8 oz button mushrooms

• 225 g/8 oz brown-cap mushrooms

• 2.5 ml/1/2 tsp corn flour (cornstarch)

• 225 g/8 oz papardelle (wide ribbon noodles)

• Salt and freshly ground black pepper

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Method:

1. Warm the milk in a saucepan and add the porcini mushrooms. Allow to stand for 30 minutes.

2. Meanwhile, place the olive oil in a frying pan (skillet) and cook the button mushrooms over a high heat.

3. Add the brown-cap mushrooms to the button mushrooms and cook, stirring for 3-4 minutes.

4. Drain the porcini mushrooms reserving the milk. Place the corn flour in a small bowl with 30 ml/2 tbsp water.

5. Stir well and blend into the milk then add to the brown-cap and button mushrooms with the porcini and allow to simmer for 5 minutes, stirring continuously.

6. Bring a large pan of salted water to the boil and cook the pasta for 10 minutes until tender. Drain.

7. Stir in the mushroom mixture. Season to taste and serve immediately.