Porcini & Portobello Mushroom Rigatoni.
(or, whatever mushrooms you want to put with whatever pasta you have – but it just loses that air of romance when you call it that, don’t y’think?)
Prep: 10 mins.
Cooking: 30 mins.
Serves: 2 to 4
Rating: 2: Easy, but there’s an amount of friggin’ about to do.
(But it’s worth doing).
- 250 g Rigatoni, or whatever pasta you have handy
- 2 egg yolks
- 250 ml single cream
- 30 g grated Parmesan
- Cubes of fried mushroom (Portobello & Porcini in this case – if you have ‘em. If not, use whatever muggies you ‘ave got!)
- Perhaps one Portobello mushroom kept whole for each person (optional – see comments).
- More finely grated Parmesan, and Parmesan shavings, to serve
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- If using fresh mushrooms, cut up and fry in oil to a golden colour.
- If using dried mushrooms, you’ll have to re-hydrate them first – see what it says on the packet/box/container. They need to be in small chippings before you cook them.
- Cook the pasta in a large saucepan of boiling salted water for 8-10 minutes or until al dente.
- Drain the pasta, leaving just a little bit of the water in the saucepan. Return the pasta to the pan and place over low heat, stirring in the egg yolks, cream, Parmesan and seasonings. Remember that you’ll need an amount of coarsely ground black pepper or you’ll be arrested by the taste police (again).
- Stir for a couple of minutes or so, as the egg needs to cook on the pasta.
- Stir in half of the mushroom chippings. Pile onto the plates
- Sprinkle the rest of the muggies over the pasta on the plates, then the grated Parmesan, then the shavings.
- Serve with lots of wine – and friends.
If you cook the Portobello mushrooms whole, and one is put on the plate before the pasta goes on, there would be a surprise muggie lurking beneath the pile o’pasta….. a new slant to “What Lies Beneath….?.” (The scary film, y’know? Oh well, that one fell onto stony ground and perished!).