Recipe By: Dave Mathews
Serving Size: 4
Preparation Time: 40 minutes
15gr/½ oz. dried porcini mushrooms
2/3 cup chicken stock, heated
2 tbsps. olive oil
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
8 slices Parma ham/prosciutto, chopped or torn
225gr/8oz. mixed wild or cultivated mushrooms, wiped, sliced if necessary
300gr/10oz. tagiltelle, (reserved liquid from cooking pasta)
5 tbsps. crème fraiche
2 tbsps. freshly chopped parsley
3 large handfuls of spinach salt and freshly ground black pepper
freshly grated Parmesan cheese, to serve
1. Place the dried mushrooms in a small bowl and pour over the hot chicken stock. Leave to soak for 15 to 20 minutes until the mushrooms have softened.
2. Meanwhile, heat the olive oil in a large frying pan. Add the onion and cook for 5 minutes over a medium heat or until softened. Add the garlic and cook for 1 minute. Add the Parma ham/prosciutto and cook for a further minute.
3. Drain the dried mushrooms, reserving the soaking liquid. Roughly chop and add to the frying pan together with the fresh mushrooms. Cook over a high heat for 5 minutes, stirring often, until softened. Strain the mushroom soaking liquid into the pan.
4. Cook pasta until al dente.
5. Stir the crème fraiche, chopped parsley and spinach into the mushroom mixture and heat through gently. Season to taste.
6. Transfer the pasta to the mushroom mixture. Add some pasta cooking liquid if needed. Serve immediately with grated Parmesan
