500gm of tagliatelle
200g of fresh or frozen mushrooms – use seasonal mushrooms that you can find at the supermarket
50g of dried Italian Porcini mushrooms – again you can easily find them in your local supermarket.
A small finely chopped onion.
A spoonful of finely chopped fresh parsley.
A pat of butter .
100ml of cooking cream (this is optional).
A dash of salt and freshly ground black pepper
A couple of tablespoons of parmesan cheese.
To prepare the mushroom sauce, put the dried mushrooms into a small bowl ,add a pinch of salt, cover with boiling water and leave to soak for approximately an hour.
Melt the butter in a non stick frying pan, add the finely chopped onions and allow to simmer under a medium heat until the onions are golden.
Add the fresh mushrooms chopped coarsely or if you use frozen mushrooms let them defrost first.
Let this simmer on a moderate heat for about 10 minutes until the mushrooms are soft.
Add in the dried mushrooms getting rid of the excess water ( A hint from Zia Mirella – put the excess water from the mushrooms into the saucepan where you will be cooking the pasta– it gives an extra taste to the pasta).
Let the sauce simmer for a further 10 minutes , adding in the fresh parsley at the end and a little cream.
In the meantime heat up a large saucepan of boiling water to which you have added a good pinch of sea salt A hint from Zia Mirella –if you use table salt put in a little less, you can always adjust it at the end).
Let the pasta cook for about 5-6 minutes but check, nearly all packets of pasta give you the cooking time.
Drain the tagliatelle pasta , mix in the mushroom sauce and add a little of the parmesan cheese.
Serve with a side bowl full of extra parmesan cheese .
Zia Mirella says this is a perfect pasta dish and you can make the sauce the day before and whip it out of the fridge for unexpected guests.