If you have bought fresh porcini mushrooms or even collected them yourself, a delicious dish is inevitable. There is no need to add meat, fish or cheese. The boletus, the noble forest dweller from the Röhrlinge family, is the main actor himself. You should devote all your attention to it during preparation, because it deserves it. The taste of fresh porcini mushrooms puts all other varieties I know in the shade, even chanterelles, red cap and birch mushrooms do not produce this sumptuous pleasure gain.
I like it best with pasta, but it also delights every eater as a delicious side dish to lamb`s lettuce.
I clean the mushrooms with a nail brush. The dirty areas are brushed off until they are clean. This goes very quickly, but the brush has to be cleaned under water every now and then and dried well before you need it any further, because porcini mushrooms don`t like water. Cut out worm-eaten stems and the tubes of the larger specimens. Cut the cleaned mushrooms lengthways into slices.
Cut the pancetta and shallot into tiny cubes. Heat a saucepan and fry the pancetta cubes in it a little, then add the shallot cubes and sweat briefly with them. Pour in the cream and reduce a little. Season with pepper, salt will probably not be necessary, the pancetta cubes bring that with them.
Heat the butter and oil in a pan and fry the porcini mushrooms vigorously, as this is the best way to bring out their special taste. Fry for about 5 minutes over medium heat, turning once. They should be lightly tanned on both sides. Pepper and salt and sprinkle with the finely chopped parsley.
Cook the tagliatelle according to the instructions on the packet, drain and place in a nest on deep plates. Arrange the mushrooms in the middle and pour the cream over the pasta.
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