Hunter’s mushroom pasta sauce

Hunter’s mushroom pasta sauce

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Dried porcini mushrooms are available at most delicatessen shops, though they can be omitted if you can’t find them. Look for a good selection of fresh mushrooms at your supermarket. Shiitake mushrooms have a good strong flavour and could be used in place of the porcini. Along with prosciutto, brandy and cream the mushrooms make a rich hunter’s style sauce that is delicious with any pasta.

Ingredients

Quantity Ingredient
10g dried porcini mushrooms
2 tablespoons olive oil
250g field mushrooms, wiped clean and thinly sliced
4-5 oyster mushrooms, (optional)
125g sliced prosciutto, cut into strips
1/4 cup brandy
1 cup cream
100g peas
salt and freshly ground pepper
1/4 cup grated parmesan cheese

Method

  1. Place the porcini mushrooms in a small bowl and cover with boiling water. Allow to stand for 20 minutes and drain, reserving the water. Rinse the porcini several times as they can contain sand. Chop finely and set aside.
  2. In a frying pan combine the olive oil, mushrooms and prosciutto and cook over a moderate heat until the mushrooms are soft, about 6 minutes. Add the brandy and cook for 1 minute. Stir in the cream and peas, simmer for about 6 minutes, or until the sauce has thickened slightly. Season to taste with salt and pepper. Serve poured over cooked pasta and sprinkle with the Parmesan. This is enough sauce for 500 g pasta.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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