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Paglia e Fieno con Funghi

Serves 6

20g Gigante porcini
250ml Lewis Road Creamery organic milk , warmed
1 clove of garlic
2 Tbsp extra virgin olive oil
130g jar Sabato porcini crema
2 Tbsp Zany Zeus Crème Fraiche
500g Rustichella fettuccine
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.

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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Sabato


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