Tagliatelle with porcini mushrooms

- oil to taste
- 1 clove of garlic
- 50 gr dried porcini mushrooms
- 1 tuft of parsley
- white wine to taste
- salt to taste
- meat or vegetable broth to taste

Soften the mushrooms in a bowl with warm water. When they are softened, drain them and with a small filter made of cloth, filter the liquid and put it aside. Rinse abundantely the mushrooms. Repeat the process in order to take away the remains of sand without filtering the water again. In a small saucepan put a small quantity of oil that covers the bottom of the saucepan and brown the garlic. When the garlic has browned, take it away. At this point put into the saucepan the mushrooms and make them brown in the oil for a little while and add half a glass of dry white wine. The gas must be turned up to make the water evaporate. Then add a small quantity of broth to let the mushrooms be in a sauce. Cook with the low gas for at least 20 minutes. In the meanwhile make the water boil in a big pot. At this point put the tagliatelle inside the pot with a small quantity of kitchen salt. When the tagliatelle are cooked, put them into the saucepan and make them sauté a little. Serve in a plate covered with a light layer of chopped parsley.

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