Paglia e Fieno con Funghi
250ml , warmed
1 clove of garlic
freshly ground black pepper
Soak dried porcini in the warm milk until soft (approx 15 minutes). Drain milk and keep aside for the sauce. Chop the soaked mushrooms.
Gently sauté the mushrooms and garlic in extra virgin olive oil.
Make a ‘runny cream’ with Porcini Crema, crème fraîche and the remaining milk. Add cooked mushrooms and garlic.
Cook pasta according to packet instructions. Drain.
Mix the Porcini Crema mixture through the pasta. Season with pepper.
Heat through and serve with plenty of finely grated Parmigiano Reggiano.
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