Wild Mushroom Parpadelle

Serves 2-3

250g Dry Parpadelle. 

60 grams Mixed Dried Mushrooms 

5-6, quality mushrooms such as chestnut or shiitake, sliced.

4 sprigs of fresh thyme, stalks removed.

2 cloves of garlic finely sliced.

250g of good quality Pancetta, the best you can afford, diced into cubes.

Half a glass of dry white wine.

1 Shallot finely sliced.

Butter.

Olive oil.

Splash of Whipping cream.

Small handful of grated parmesan.

Chopped parsley.

In a bowl soak the dried mushrooms in just enough boiled water, cover with cling film and leave for 20 minutes, don't stir during the soaking time, you want any sediment left on the mushrooms to sink to the bottom. Put a large pan of salted water on to boil.

Add two table spoons of olive oil to a heavy bottomed frying pan and gently fry the garlic for 3 minutes, don't let it burn! Next add the chopped shallot, cook for 4-5 minutes before adding the diced pancetta.

spoon off a small cup of the liquid from surface of the soaking mushrooms, then drain them. When the pancetta begins to color, add the parpadelle to the boiling water and cook according to the packet instructions.


Add a healthy amount of butter to the pan and fry the mixed wild mushrooms and fresh mushrooms on a steady heat, cook for 3-4 minutes. Add the thyme to the frying pan along with the white wine and liquid from the dried mushrooms, season to taste with salt and pepper. Turn up the heat and let the sauce reduce slightly, your looking for good pasta sauce consistency, too thin and it wont cover the pasta well. 

Add a splash of the whipping cream to the sauce and take the pan off the heat. Drain the pasta and stir into the creamy mushroom sauce along with the parmesan and parsley.