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I've noticed lately that porcini mushrooms are appearing much more at the supermarket, especially the dried version.
The fresh version is very plentiful in the spring & fall seasons; where they are imported from Italy.
The dried version can be tasty and keeps far more than Try it now's fresh counterpart. Sometimes you may be able to find them in the produce section.
Nevertheless, I have seen them in other parts of the supermarket. If you cannot find it, ask someone who works at the market, I am certain they are able to point you in the correct direction.
An additional advantage of dried porcini is that it is usually there if you have to make a fast but elegant supper.
You'll want to keep all of the ingredients on hand in the event that you get the porcini cravings!
Difficulty (Scale from 1-10): four
Makes: 1 pound of pasta
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: thirty minutes
Ingredients
One pound of Marfalde pasta
1 1/2 pounds of fresh porcini mushrooms (or reconstituted from dried)
Four tablespoons of salted butter
salt to taste
cracked black pepper to taste
2/3 cup freshly grated parmesan cheese
Ort
Beruf
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