Serves 4 ppl * Preparation time: 45 minutes *
- 40g dried morels, rehydrated or
- 65g dried porcini mushrooms, rehydrated
- 2 onions, finely diced
- 1 spring onion
- 2 cloves of garlic, minced
- Fine sea salt
- Finely ground black pepper
- Dried wild thyme
- Porcini mushroom powder
- 400g rigatoni
- Pamako Blend
- 1 dl white wine / cooking cream – optional
- Parmesan cheese – optional
- Dried chestnuts (cashew/almond flakes) – optional
Rinse dried mushrooms and rehydrate (just soak in water) for about 25 minutes.
Boil water and cook rigatoni.
Heat 3/4 spoonful of extra virgin olive oil in a skillet over medium-high heat. When the oil shimmers, add the chopped onions and a little salt.
Add the soaked mushrooms and sauté for about 7 minutes. For a more intense flavor, add some porcini mushroom powder, salt and pepper, garlic and rigatoni and cook for another 3-4 minutes. Add thyme and mix everything together.
Optional: some white wine/cooking cream and parmesan cheese. It goes well with almond flakes/cashews/in our case dried chestnuts as a topping.
Secret ingredient: Garnish with Pamako Blend.
Super easy to make, healthy and definitely impressive.
Bon appetit!
