Everyone needs a few favourite "quick cook" recipes to get them through the busy days. Pasta is certainly one of those dishes I will always turn to when I want to whip up a quick meal for the family. And when I say quick, I meant lesser ingredients needed, lesser time needed to get it from the stove to the dinner table. So today, l want to introduce this simple mushroom pasta that uses Porcini mushrooms to "empower" the whole dish. As most of us might have already know, Porcini is a wild mushroom, although it is sold commercially, it is very difficult to cultivate. Thus that explains the slightly steeper pricing. The fragrance of the mushroom actually intensifies more when it is dried, much like other mushrooms like Shiitake. Porcini is commonly used in soups, risotto and of course pastas, thus we often see them appearing in Italian dishes.
I have actually always wanted to try out cooking porcini mushrooms. So when I saw it selling at selling at Huber's Butchery at Dempsey Hill, it didn't took me long to place it in my shopping basket.
And since I didn't want to mask away the original flavour of the mushroom, I chose to cook it in the simplest form, just with cream pasta.
- 100 - 120 g dried porcini mushroom
- 1 small onion, peeled and sliced thinly
- 4 - 5 cloves of garlic, peeled and finally diced
- 6 - 8 cremini mushrooms, sliced (brown button mushrooms)
- 2 tbsp salted french butter (if no french butter, other salted butter is fine too)
- 120-130 ml fresh cooking cream
- 1 tbsp freshly chopped parsley
- 3 rolls of dried egg noodles (Use any brand you fancy)
- 1 boneless, skinless chicken thigh