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Ingredients
- 15 g (1/2 oz) dried porcini mushrooms
- 375 g (13 oz) pasta
- 1 tablespoon salted butter
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, crushed
- 250 g (9 oz) button mushrooms, sliced
- 3 tablespoons lemon juice
- 30 g (1 oz) grated parmesan cheese
- 90 g (3 1/4 oz) baby rocket (arugula) leaves
Method
1. Soak the porcini mushrooms in 4 tablespoons boiling water for 10 minutes to soften. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm.
2. Meanwhile, heat the butter and oil over medium heat in a frying pan. Add the garlic and button mushrooms and cook for 4 minutes, tossing occasionally. Drain the porcini mushrooms, reserving the soaking liquid. Chop all of the mushrooms, then add them to the frying pan with the soaking liquid. Bring to a simmer.
3. Add the mushroom mixture, lemon juice and parmesan to the saucepan with the pasta and toss together. Season to taste with salt and freshly ground black pepper. Toss through the rocket just before serving.
