Step-by-Step Guide to Make Quick Porcini Mushroom Tagliatelle - Free Download

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Before you jump to Porcini Mushroom Tagliatelle recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.

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We hope you got insight from reading it, now let's go back to porcini mushroom tagliatelle recipe. To cook porcini mushroom tagliatelle you need 17 ingredients and 19 steps. Here is how you achieve it.

The ingredients needed to prepare Porcini Mushroom Tagliatelle:

1. Prepare of Sauce.
2. Get 20 grams of dried porcini mushrooms.
3. Take pinch of black pepper.
4. Prepare pinch of salt.
5. Provide 40 ml of double cream.
6. Take 1 can of chopped tomatoes.
7. Prepare 100 grams of mushrooms.
8. You need 1 clove of garlic.
9. Prepare 2 tsp of thyme.
10. Prepare 2 tbsp of olive oil.
11. Take 200 ml of hot water.
12. Prepare 3 slice of smoked streaky bacon.
13. Provide of Tagliatelle.
14. Take 100 grams of 00 pasta flour.
15. Prepare 60 grams of semolina.
16. Provide 1 of eggs.
17. You need 2 of egg yolks.

Instructions to make Porcini Mushroom Tagliatelle:

1. Soak the porcini mushrooms in hot water. Boiling is ok but slightly cooler is better..
2. Mix together the pasta ingredients in a bowl with your hand until a dough is formed..
3. Knead for a few minutes until approaching smooth. Better to be quick and not knead enough than to let dough dry out..
4. Wrap dough in clingfilm and set aside for at least 15 mins. 30 is better..
5. Place a large pan of salted water on the heat to boil for the pasta.
6. Heat a griddle or tepan to medium/low heat.
7. Slice the fresh mushrooms and place on the griddle to slowly dry and colour. No oil..
8. Roll out and cut the pasta to the desired shape. Tagliatelle recommended.
9. Add the olive oil to a large frying pan, ideally high sided.
10. Fry the bacon over a medium/high heat until crisp and bacon fat is released.
11. Slice the garlic and add to the pan with the thyme.
12. Add the porcini mushrooms- chop them first if they are not already small.
13. Add the griddled mushrolms.
14. Add most of the porcini soaking water (don't add all as the last bit may be gritty).
15. Allow the water to come to a simmer.
16. Blitz the tomatoes in a blender and add to the pan.
17. Bring the sauce to the boil, reduce heat to medium and add the cream to the centre. Do not stir. See pic.
18. When the cream in the centre is bubbling, the sauce is cooked and can be stirred.
19. Cook the pasta for 2 mins or until floating on the surface. Add to the sauce and toss together and serve.

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