Fettuccine with portobello, porcini & black truffle
Reminiscing my travels through Umbria and recreating the dish that stole my heart.
Servings
4servings
Servings
4servings
Ingredients
Instructions
  1. Soak the dried porcini in the hot water for 1 hour. Remove the soaked mushrooms from the water and squeeze to drain well. Reserve the soaking liquor. Finely chop the drained porcini and set aside.
  2. Put on a large pot of salted water to boil.
  3. Heat the virgin olive oil in a large skillet over med-low heat, add the onion and sauté for 5 minutes until soft. Add the garlic, stir for 30 seconds and then add the butter. Increase the heat to medium and add the sliced portobello, gently stirring for 4-5 minutes.
  4. Add the chopped porcini, marsala and reserved porcini liquor. Bring to the boil and allow to simmer for a couple of minutes. Turn off heat and set aside.
  5. Once the pasta is cooked and drained, add it to the mushroom mixture along with half of the parsley and some finely grated Pecorino. Mix well and serve on individual plates or one large platter. Sprinkle over the remaining parsley, more grated Pecorino, a good drizzle of virgin olive oil. Finally, shave or finely grate the black truffle over the top.