This is based off the recipe Spaghetti Tetrazzini in Jamie Oliver’s Jamie’s Italy. It is one of my all time favorite recipes because I LOVE the taste of porcini mushrooms!
This recipe makes 2-3 servings.
Put water on to boil for the pasta (remember to salt the water after it boils). Put the mushrooms in a bowl and cover with boiling water.
Put the olive oil (about 2 tsp) in a pan. Add the garlic and gentle saute for a couple of minutes. Drain the mushrooms, SAVING THE JUICE, and add them to the pan with the olive oil and garlic. Gently stir and let cook for a few minutes. Add the reserved mushroom juice, bring to a boil and then reduce heat and let simmer while the pasta cooks.
Just before the pasta is done, add the cream to the mushrooms. Salt and pepper to taste. Bring to a boil and then turn off.
Drain the pasta and add to the mushrooms. Stir in 2 oz of the cheese. Pour into an oven proof baking dish and top with the remaining cheese. Cook for about 20-30 minutes, until bubbly and golden brown.
(12/16/08)