This retro dish has quite a history in our family! It is one to bring out when the whole world, including family, seems to be lacking in support. 🙂 Of course, it was all in our mind, not in reality. But the dish is very good. Enjoy!
Amber’s “I got dem Nanna’s annoying me again blues” Dish
Pasta with Porcini Mushroom Sauce
This recipe originated from one of the Moosewood cookbooks.
|0.5 cup dried porcini mushrooms||25g butter||1 small onion, diced|
|1 sprig rosemary||0.25 cup marsala||1 Tblspn tomato paste|
|1 cup double cream||1 Tblspn chopped fresh parsley||salt, pepper|
|250g pasta||0.5 cup parmesan cheese, freshly grated|
Beforehand: Break each mushroom into two or three pieces. Soak them in one cup of hot water for at least 20 minutes.
Melt the butter in a saucepan large enough to hold the cooked pasta. Sauté the onions and rosemary in the butter for several minutes, until the onion is translucent. Mix in the Marsala and cook for two minutes more.
At serving time: Heat a large covered pot of water.
Drain the mushrooms well, reserving the liquid. Add the mushrooms, 0.5 cup of the mushroom water, and the tomato paste to the sautéed mushrooms. Simmer. Mix the cream and parsley into the mushroom sauce and lower the heat to a gentle simmer. Don’t allow the sauce to boil. Add salt and paper to taste.
When the water in the pot is boiling, add the pasta, cover and cook until al dente. Drain the pasta and add to the mushroom sauce in the saucepan. Add the cheese and toss together to coat the pasta with the sauce.
Serve immediately with a green salad and crusty bread.
Our retro recipes are from our first blog, run from 1996 to 2006. Our first blog did not have photos, so many of our retro recipes appear without them.