Pasta with dried porcini mushrooms and pork

Once again, I came back from the forest without fungus. As I still really wanted a good dish of porcini mushrooms, I gave in to the ease of dried mushrooms. I always have them in my cupboards, because in addition to being very practical and very easy to use, they are also delicious.

I had spotted a pasta recipe in Jamie Oliver’s latest book. We feasted.
I could describe this dish as warm, comforting. It’s an unpretentious dish, but it’s good. We leave autumn and the cold outside, and we enjoy our loved ones and the present moment.

Pasta with dried porcini mushrooms and pork:

30g dried porcini mushrooms
450g minced pork loin
1 onion
1 tbsp sherry vinegar
350 g whole fusilli
1 tbsp olive oil
salt pepper
Parmesan cheese

Rehydrate the porcini mushrooms in 400 ml of boiling water.

Fry the meat in the oil for about ten minutes.
Add the chopped onion and the drained mushrooms. Conserve water.
Bake for about 10 minutes until golden brown.
Add the vinegar and the ceps soaking water, leaving the bottom of the container which contains small dust.

Simmer over low heat for another ten minutes.

Meanwhile, heat a large pot of salted water and cook the pasta according to package directions.
As soon as they are cooked, add them to the sauce. Also add a little cooking water.
Mix and serve immediately with grated parmesan.

To finish: ask your butcher to chop the pork loin for you.

Dried mushrooms, in addition to being an accompaniment, are also very fragrant and bring a lot of flavor to dishes. This is why it is absolutely necessary to always use the water used to rehydrate them.

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