Capunti Pasta And Porcini Mushroom
Prep time: 15 mins
Cooking time: 35-40 mins
Serves: 4
Ingredients
- 2 Brown onions
- 4 Garlic Cloves
- ½ Bunch Sage
- 5 Sprigs Oregano Leaves
- 400g Flat Mushrooms
- 50 g Porcini Mushroom
- 500ml Vegetable Stock
- 1½ Tbsp Flour
- 50g Butter
- 100g Pecorino Cheese
- 350g Capunti Pasta
- 1 ½ Tbsp Balsamic Vinegar
- Salt & Pepper
- Olive Oil
Method
- Bring a large pot with salted water to the boil.
- Finely slice the onion and chop the garlic.
- Wash and finely chop the sage and the oregano reserving a few leaves whole for garnishing.
- Slice the flat mushrooms into thin slices and place the porcini mushrooms in a bowl with 500ml of hot water for 10mins.
- Bring a large casserole type dish to medium high heat. Generously drizzle with olive oil.
- Add the onions and cook for approx. 5mins stirring occasionally until golden. Add the garlic and cook for a further 2 mins. Then add the herbs and cook for another 2 minutes until golden brown. Remove from pan and set aside.
- Drain the porcini mushrooms making sure to reserve the water. Roughly chop the porcini and set aside.
- Add more olive oil to the pan and cook the mushrooms on high heat for 5 mins until soften, then add the chopped porcini mushrooms and cook for further 3 mins. Add the onions and garlic back to the casserole and cook for another 2 minutes while stirring.
- Add the stock and the porcini water to onioins, bring to the boil and turn down to medium.
- Season with salt and pepper, add butter, stir through, and let it melt.
- Add the flour using a sieve and stir through until the sauce thickens.
- Grate the pecorino cheese and mix through.
- Place the pasta into the boiling water and cook for half the time that requires. Drain and add to the sauce. Finish cooking in the sauce until pasta is al dente.
- Serve pasta with balsamic vinegar, freshly grated pecorino, crack pepper and sprinkle with some oregano leaves
