Individual Crispy Porcini Bakes

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Individual Crispy Porcini Bakes

 

30g (1oz) dried porcini

2 tbsp olive oil, plus extra for drizzling

5 shallots, sliced

4 garlic cloves, chopped

450g (1lb) field mushrooms, sliced

340g (12oz) penne pasta

55g (2oz) fresh breadcrumbs

30g (1oz) pine nuts

handful of fresh thyme leaves roughly chopped

salt and black pepper

 

Pour 150ml (5oz) hot water over the porcini and leave

to stand for 30 minutes. Drain and finely chop the

porcini. Squeeze out their juice with your hands and

reserve all the liquor.

 

Heat the olive oil in a frying pan. Add the shallots

and garlic and sauté over a moderate heat for a few

minutes until softened and golden. They must not

brown. Add the field mushrooms and cook for a further

5 minutes. Stir in the porcini and their reserved

liquor and boil rapidly for 5 minutes until syrupy.

 

Bring a large saucepan of water to the boil and cook

the pasta according to the instructions on the packet.

Drain and return the pasta to the saucepan. Add the

mushrooms and toss well. Divide the pasta between 4

individual gratin dishes.

 

Turn the grill to high. Spread the breadcrumbs and

pine nuts out on a baking tray and toast for about 2

minutes. Mix with the thyme and scatter the mixture

over the pasta. Drizzle a little olive oil on top and

pop the dishes under the grill until the topping is

golden. Serve immediately.

 

 

 

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