porcini mushroom sauce
 
 

The deep, earthy flavour of this simple porcini mushroom sauce lends itself beautifully to thick pasta shapes such as pappardelle or paccheri. The large ribbons allow good sauce coverage to ensure a burst of rich flavour in every mouthful.

2 tbsp Filippo Berio Classico Olive Oil
2 banana shallots, diced
1 garlic clove, finely chopped
60g dried porcini
3 sprigs of thyme, and a bay leaf
200ml white wine
400ml chicken stock

Soak the porcini in boiling water for 20-30 minutes. Heat the olive oil in a pan, add the shallots and season, cook for 3-4 minutes on a high heat. Add the garlic and cook for a further minute, lower the heat and sweat until the shallots are soft.

Add the soaked porcini (keeping the water), thyme sprigs, bay leaf and stir well. Add the wine and bring to the boil for 2 minutes. Add the chicken stock and 3 tbsp of the saved mushroom water, raise the heat and simmer until reduced by half.

This sauce can be stored in air-tight containers in the fridge for up to a week. Allow sauce to cool first.