@runandeatwithjack: Another week another pasta I keep my pasta ai funghi proper simple and I use a lot of mushrooms. Ingredients (1 servings) Pasta of choice - 100g Mixed mushrooms (I like wild mushrooms & button/baby chestnut) - 300g Dried porcini mushrooms - 20g Garlic (thinly sliced) - 2 cloves Dry white wine - 50ml Parsley - 10g Butter (cubed into 3 or 4) - 20g Parmesan (finely grated) - 10g to 20g Pantry Olive oil Salt Black pepper Method In a jug add the porcini and cover with boiling water, allow to steep for 10 minutes before you begin. This is your mushroom stock. Prep your mushrooms by washing then breaking them down a bit - half or quarter chestnuts, rip up the wild ones into smaller pieces while keeping some larger ones. Heat a frying pan on medium, add enough olive oil to coat the bottom, then add the garlic and cook for a minute while stirring. Add the mushrooms and season with salt. Cook out the mushrooms for 5 minutes, keeping them moving. At first they will release a lot of water, keep cooking until that is almost gone. Prepare your pasta as per packet instructions with salty boiling water, cook slightly under al-dente as we will finish the pasta in the pan with the sauce. Return your attention to the mushrooms, increase heat to medium-high to create a fond and brown the mushrooms. Alternate between stirring and letting them sit every 20 to 30 seconds. Don’t allow to burn. Once you have a good fond on the pan and browning on your mushrooms add the wine, stir and reduce until scraping a wooden spoon leaves a clean trail in the pan. Repeat this process with the mushroom stock. If you want to include the porcini pieces in the pasta that’s fine, I just don’t love their texture so I don’t bother. Once the pasta is just under al-dente, add to the pan and combine with the mushrooms. Add a little pasta water if dry, but you want a fairly tight sauce for this. Add the butter and stir/toss to incorporate, then add the parsley and repeat. Crack in some black pepper. Taste for seasonings and adjust. Plate up the pasta, top with more parsley and some parmesan. Enjoy immediately! #pastaoftheweek #pastaaifunghi #CookingTips

James Edgar116 :

Why not put the porcini pieces in?

P :

What did you do with the porcini mushrooms ? 😳

Cats :

if you're not going to put the porcini in I will come from Italy to do it myself if I have to

chandlerrellenn :

what if I don’t like mushrooms

Cavoli Cooking :

why is everyone in the comments a critic all of the sudden

Matthehat :

Where's the Meat?

user9613197459701 :

tip for avoiding water in ur pan when frying them, dont salt them until they're done, salt pulls water out of the shrooms

user19304826_3 :

Q: why does it not seem such a worry to burn the garlic once you’ve cooked off the mushroom water ?

isabelle :

miso paste will do the trick for the "humph" of mushroom flavor

Andrei Alexandru :

You don't have enough sauce, mate; after putting the wine in, you should have added water from the pasta, as that is what thickens your sauce.

💕 :

Any alternative i can use to wine ?

LisaAndJet :

Little hit of cream pls

Olan Domer :

No one’s talking about how massive some of those garlic slices are, where did you get garlic that big???

joshanderson799 :

legitimately wondering, why wouldn’t you cook the mushrooms first, get the water out, and then saute with the garlic? I’m not a chef so I’m just inquiring.

Will Pearce :

That is art ♥️

Lisa Ehr 🦂 :

Rowena Searles :

too many mushrooms in the pan

pizzsu$◢◤ :

what brand of olive oil do you use?

Deej Parkin :

Just put something very similar on my menu, with goat cheese mixed in just before plating. To die for.

niallloftus :

Why didn’t u put the mushrooms from the stock in

Melody Maker :

What if you don’t want to use butter? 😬

KASI :

WHERE IS YOUR GAS BURNER FROM????!!!!!!!!

user4048443863145 :

What is all of oil?

tonk&angel :

where did you get that burner? thats a nice little single burner

DD :

I dont even need the pasta for this. Just a bowl of those mushrooms is fine.