Dried Mushroom Pasta

This simple yet elegant dish is bursting with umami flavors, making it a perfect quick dinner option.

This delightful dish combines the rich flavors of rehydrated dried mushrooms with the freshness of herbs, creating a quick and delicious dinner

Dried Mushroom Pasta

Ingredients

(Serves 2-3)

• 1 cup dried mixed mushrooms (porcini, chanterelle, or wild mix)

• 250g spaghetti or fettuccine

• 2 tbsp olive oil

• 3 garlic cloves, sliced

• ¼ tsp red chili flakes (optional)

• ½ cup reserved mushroom soaking liquid

• Fresh parsley and grated Parmesan cheese for garnish

Method

1. Begin by rehydrating the dried mushrooms in 2 cups of warm water for 20 minutes. Once rehydrated, reserve the soaking liquid and chop the mushrooms

2. While the mushrooms are soaking, cook the pasta according to the package instructions. Be sure to reserve 1 cup of the pasta water for later use.

3. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and chili flakes, sautéing until fragrant. Then, add the chopped mushrooms and continue to sauté.

4. Add the soaking liquid and simmer for 5 minutes. Toss in the cooked pasta, adding pasta water if needed to loosen the sauce.

5. Finish by serving the pasta with a generous sprinkle of fresh parsley and grated Parmesan cheese for garnish