- 15 g/ ½ oz. dried porcini mushrooms
- 150 ml/ ¼ pint/ 2/3 cup chicken stock, heated
- 2 tbsps. olive oil
- 1 small onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 4 slices Parma ham/prosciutto, chopped or torn
- 225 g/8 oz. mixed wild or cultivated mushrooms, wiped, sliced if necessary
- 450 g/1 lb. fettuccine 3 tbsps. creme fraiche
- 2 tbsps. freshly chopped parsley
- salt and freshly ground black pepper
- freshly grated Parmesan cheese, to serve
Place the dried mushrooms in a small bowl and pour over the hot chicken stock. Leave to soak for 15-20 minutes until the mushrooms have softened.
Meanwhile, heat the olive oil in a large frying pan. Add the onion and cook for 5 minutes over a medium heat or until softened. Add the garlic and cook for 1 minute. Add the Parma ham/prosciutto and cook for a further minute.
Drain the dried mushrooms, reserving the soaking liquid. Roughly chop and add to the frying pan together with the fresh mushrooms. Cook over a high heat for 5 minutes, stirring often, until softened. Strain the mushroom soaking liquid into the pan.
Bring a large pan of lightly salted water to a rolling boil. Add the pasta: cook according to the packet instructions or until al dente.
Stir the creme fraiche and chopped parsley into the mushroom mixture and heat through gently. Season to taste. Drain the pasta well, transfer to a large, warmed serving dish and pour over the sauce. Serve immediately with grated Parmesan.