Autumn dishes are known to be hearty, warming and filling. Some may even describe this seasonal food as heavy on the waist. But it doesn’t have to be. This recipe uses Autumn’s best ingredients and is still light and full of flavour.
150 gr. Pasta
7 gr. Dried Porcini
100 gr. Bacon or Lardons
150 gr. Chestnut mushrooms (or a mix of others such as Shii Take, Oyster mushrooms etc.)
100 ml. Sour Cream (or crème fraîche)
2 tbsp Parmesan Cheese (grated)
Extra Parmesan cheese for garnish
- Cook the pasta according to package instructions.
- Take a small bowl, add the porcini and 100ml of boiling water. Set aside to soak.
- Cut the bacon in small strips. Cut the onion into thin rings. Slice the mushrooms.
- Add the bacon to a pan without using any butter or oil. Brown them off in a few minutes.
- Add the onion, put the pan on a low heat until the onion is soft and slightly brown.
- Put the mushrooms in with the bacon-onion mixture and bake lightly.
- Cut the soaked porcini into small pieces and add, together with the soaking-liquid to the pan.
- Bring to the boil and reduce the liquid for 5 minutes.
- Add the sour cream and Parmesan cheese. Warm through, but don’t let it boil again to prevent the sauce from splitting.
- Drain the pasta and add to the sauce. Mix well.
- Season to taste with salt and pepper and garnish to your liking with chopped chives and Parmesan cheese.