It’s wonderful what mushrooms – and dried mushrooms – can do. The meat turns into extra beefy, wealthy in umami flavours. This dish makes use of a easy batch of cooked mince as its base, found here.
Timings
Prep time: 10 minutes, plus soaking time
Cook dinner time: 45 minutes
Serves
2
Components
- 10g dried porcini mushrooms
- 1 tbsp olive oil
- 500g chestnut mushrooms, sliced
- 1 garlic clove, grated to a purée
- 5g butter
- leaves from 1 thyme sprig (non-compulsory)
- 75ml dry Marsala
- ⅓ simple mince recipe, defrosted
To serve
- 200g tagliatelle or different pasta, cooked
- Parmesan, freshly grated
Methodology
- Put the porcini in a bowl and canopy with boiling water. Depart to soak for 20 minutes.
- Warmth the oil in a saucepan and fry the mushrooms briskly in 3 batches over a excessive warmth, seasoning as you go. You need to get a superb color on them.
- Switch every batch to a bowl.
- Add the garlic to the final batch and prepare dinner for an additional minute.
- Drain the porcini – maintain the soaking liquid – and add them to the pan together with the butter, thyme and the remainder of the cooked mushrooms. The butter enriches the flavour.
- Pour within the Marsala and let it scale back by a 3rd.
- Add the mince together with the porcini soaking liquid.
- Season and produce as much as the boil.
- Flip the warmth proper down and prepare dinner gently for quarter-hour – the flavours will meld on this time.
- Serve with pasta and grated Parmesan.