Linguine with porcini

With dried mushrooms in the pantry, there’s always an exotic meal available. Scrumptious!

Ingredients

½ cup	Dried porcini mushrooms (Main)
1 cup	Hot water
300 g	Linguine pasta (Main)
3 Tbsp	Olive oil
2	Shallots, diced
2	Garlic cloves, diced
2 cups	Cream
3 sprigs	Thyme, small, chopped

Directions

1. Soak the porcini in the hot water for 30 minutes to soften. Strain, reserving the liquid. Squeeze the porcini dry, then finely chop.
2. Cook the linguine according to the packet instructions.
3. Meanwhile, heat the oil in a large non-stick frying pan on medium. Add the shallots and cook, stirring, until softened. Add the garlic and cook for 30 seconds then add the mushrooms and cook for 1-2 minutes. Pour in the reserved mushroom liquid and simmer until almost evaporated. Add the cream, thyme and seasonings. Simmer until thickened.
4. Drain the linguine and add to the mushrooms, tossing well to coat. Serve in bowls.
5. Great garnished with chopped parsley and grated parmesan cheese.

More of Jan's mushroom recipes

• Polenta with mushrooms
• Roasted mushrooms with orecchiette