Trumpet Pasta with Porcini and mushroom sauce
A mushroom pasta is such a cosy classic, we’ve made this one with Monty & Sons Durum Wheat Trumpets. Monty & Sons pasta is made in NZ with grains grown in Wairarapa. It’s bronze extruded which gives the pasta a rough porous texture, making it a total sauce magnet!
Ingredients
10g dried porcini soaked in ½ cup boiling water for 20 minutes
25g butter
2 Tbsp olive oil
2 shallots, finely chopped
200g brown mushrooms, cleaned, de stemmed and finely chopped
300ml cream
2 tsp soy sauce
Finely grated zest 1 lemon and juice of ½ (plus wedges for serving)
300g Monty & Sons trumpet pasta
50g parmesan, finely grated
2 Tbsp finely chopped parsley
Method
Drain the liquid from the porcini through fine sieve and reserve. Rub off any dirt from the porcini and finely chop.
In a large wide pan, melt the butter and oil and gently fry the shallots with a good sprinkle of salt until soft and tender, around 8-10 minutes, add the porcini and cook for 2 minutes then add the mushrooms and fry until cooked. Add the cream, soy sauce, lemon zest and juice and cook for 5 minutes until lightly thickened.
In a large pot of boiling salted water, cook the trumpet pasta for 5 minutes, drain and reserve a little of the cooking water.
Add the pasta to the pan and cook in the sauce for 1 minute, adding a little of cooking water if required to loosen. Add half the parmesan, parsley, season with salt and black pepper and serve with the remaining parmesan alongside and lemon wedges.