MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Porcini Ragu
Categories: Mushrooms, Vegetables, Chilies, Pasta, Cheese
Yield: 3 servings

1 1/2 oz (40 g) dried porcini
- mushrooms
Boiling water; for soaking
- the porcini
Fine salt & black pepper
1/4 c Olive oil; more for serving
3 cl Garlic; very finely chopped
1/2 ts Crushed red pepper
1/2 c Fine chopped fresh parsley
- stems and leaves; more
- for serving
1 1/2 tb Tomato paste
9 oz (250 g) dried tagliatelle
- nests
1 1/2 oz Parmesan; very finely grated
- (3/4 c, loose pack), more
- for serving
3 tb Heavy cream

In a medium bowl, cover the mushrooms with boiling water
and let soak for 10 minutes. Drain, reserving 5
tablespoons of the soaking liquid. Very finely chop the
mushrooms, aiming to mimic the consistency of ground
meat, then set aside. Heat a medium pot of salted water
to a boil.

Put the oil, garlic, crushed red pepper, parsley and
heaping 1/4 teaspoon salt into a cold, large sauté pan
over medium-low heat. Very gently fry for 5 minutes
until soft and lightly golden, turning the heat down if
the garlic starts to brown.

Increase the heat to medium-high, then add the chopped
mushrooms, tomato paste and plenty of freshly ground
black pepper (about 50 twists, 1 to 11/2 teaspoons).
Stir-fry for 3 minutes, then set the pan aside while you
boil the pasta.

Cook the pasta in the salted boiling water according to
package directions until al dente. Drain, reserving 1¾
cups of the pasta water.

Return the sauté pan with the mushroom mixture to
medium-high heat, then stir in 1 1/2 cups of the
reserved pasta water plus the reserved porcini soaking
liquid. Bring to a simmer. Once simmering, let it bubble
away for 3 minutes.

Add half the Parmesan, stirring until it has melted
before adding the rest. Lower the heat to medium, then
stir in the cream, followed by the drained tagliatelle.
Toss over the heat until the pasta and sauce have
emulsified, 1 to 2 minutes, adding a splash more pasta
water if the pasta looks dry.

Remove from the heat and serve at once, finished with as
much olive oil and Parmesan as your heart desires, plus
a sprinkling of parsley.

Recipe from: Ixta Belfrage

Adapted by: Ligaya Mishan

Yield: 2 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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