- 15 g/ ½ oz. dried porcini mushrooms
- 3 tbsps. olive oil
- 3 shallots, peeled and sliced into rings
- 2 garlic cloves, peeled and crushed
- 300 g/11 oz. wild mushrooms, cleaned and sliced
- 1 red pepper, deseeded and cut into small slices
- 50 ml/2 fl oz. / ¼ cup dry white wine
- 50 g/2 oz. Parma ham/prosciutto, cut into small pieces
- salt and freshly ground black pepper
- 4 tbsps. double/heavy cream or creme fraiche
- 1 tbsp. freshly chopped oregano
- 225 g/8 oz. fresh penne or use bought dried pasta
- few fresh truffle shavings or 2-3 tsp truffle oil
Soak the dried mushrooms in enough warm water to cover, for 20 minutes, then drain and reserve the soaking liquor. Chop the mushrooms, discarding any grit or tough stems.
Heat the oil in a saucepan, add the shallots and garlic and fry for 4-5 minutes until softened. Add the soaked dried mushrooms together with the wild mushrooms, red pepper and wine and fry gently, stirring occasionally, for 10 minutes or until almost tender. Stir in the mushroom soaking liquor together with the Parma ham/prosciutto and season to taste. Stir in the cream or creme fraiche and oregano. Keep warm.
Meanwhile, bring a large saucepan of water to a rolling boil. Add the pasta and cook until al dente: 2-3 minutes for fresh and 8-10 minutes for dried. Drain, reserving 2 tablespoons of the pasta cooking water. Return the pasta to the saucepan, stir in the reserved cooking water and the mushroom mixture. Heat through gently for 2-3 minutes, and then turn off the heat. Stir in the truffle shavings or truffle oil, then cover and leave for 3-4 minutes to allow the flavors to infuse before serving.