(0 item) - $0.00

You have no items in your shopping cart.

Paglia e Fieno con Funghi

Serves 6

20g Gigante porcini
250ml milk, warmed
1 clove of garlic
2 Tbsp extra virgin olive oil
130g jar Sabato porcini crema
2 Tbsp Zany Zeus creme fraiche
500g Rustichella fettuccine
Sea salt and freshly ground black pepper
Parmigiano Reggiano  (to serve)

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.

Loosen the porcini crema with the 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. Heat through and serve with plenty of finely grated Parmigiano Reggiano.

Grid  List 

4 Item(s)

per page

Grid  List 

4 Item(s)

per page


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.