Summary

Ingredients

• 250 g porcini mushrooms, fresh
• 25 g porcini mushrooms, dried
• 1 shallot (s)
• 1 clove garlic
• 100 g Parma ham, diced
• 3 tablespoon butter, cold
• 100 ml vegetable stock
• 20 ml vermouth (Noilly Prat)
• 250 g pasta (taliatelle), possibly homemade
• 100 g parmesan, fresher, in one piece
• 100 ml cream
• 0.5 ½ bunch parsley, smooth
• salt and pepper
• Water (salt water)

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Instructions

1. Rinse the dried mushrooms so that the sand is removed and soak in 1/2 glass of water for about 30 minutes, clean the fresh mushrooms with a cloth or mushroom cleaner. Sauté the finely chopped shallot and garlic onion in a sauté pan with 1/3 of the butter until translucent, add the vegetable stock and reduce by half, set aside.
2. In a pan again melt 1/3 of the butter and sauté the fresh mushrooms cut into slices, add the soaked mushrooms after about 5 minutes, squeeze out, continue to cook. Stir in the ham, season everything with salt and pepper, deglaze with Noilly Prat.
3. Now add the vegetable stock, the cream and the soaking water for the mushrooms. Season again to taste and mix the tagliatelle, cooked al dente in salted water, with the sauce. Stir in the remaining butter. Now sprinkle with finely chopped parsley, arrange on plates and grate the parmesan over the top.
4. Note: This recipe is NOT a main course in terms of quantity, but rather as a Primo Piatto (1st course) like in Italy and will not satisfy 4 people. A real main course should therefore follow.