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This simple sauce combines our succulent porcini mushrooms and delicious organic chestnut pieces. Use with Pappardelle or other thick ribbon pasta and top with fresh parsley.
Ingredients: *25g packet Dried Porcini Mushrooms
*100g Organic Chestnut Pieces
1 clove garlic, finely chopped
20g shallots finely chopped
5g butter
100ml white wine
50ml single cream
500g Pappardelle (or pasta of your choice)
2 tbsp flat leaf parsley, finely chopped
HOW TO COOK IT
1. Rehydrate the porcini mushrooms as directed on the packet and set aside.
2. Meanwhile, chop the shallots, garlic and chestnuts into fine slices.
3. In a large frying pan, melt the butter and sweat the shallots and garlic until softened.
4. Add the rehydrated mushrooms with soaking liquor and chestnuts to the pan and pour in the wine.
5. Let the liquid reduce down and add the cream. Leave to simmer whilst cooking the pasta.
6. Place the pasta in boiling, salted water and cook as per instructions on the pack.
7. Drain the pasta and stir in the porcini and chestnut sauce.
