Ingredients

Method

• 250 g dried angel hair pasta
• Olive oil
For the mushroom broth:
• 1/4 cup olive oil
• 250 g ready-sliced white mushrooms
• 1 small onion, chopped
• 1/2 head garlic, peeled
• 20 g dried porcini mushrooms
• 4 cups chicken or porcini mushroom stock
• A few sprigs parsley
• Salt and milled black pepper
For the sauce:
• 1/4 cup olive oil
• 250 g portabellini or porcini mushrooms, thickly sliced
• 1/4 cup chopped Italian parsley
• Blended mushroom broth
For garnishing:
• Chives

Method

Ingredients

To toast the pasta: Coat the pasta with olive oil and spread out evenly on a baking sheet. Bake at 180°C for 10 minutes, turning now and again, or until golden.
Roasting prevents the fine pasta from sticking or overcooking.
Cook the pasta in lots of boiling, salted water until al dente, drain and dip in cold water, then toss in a little olive oil and set aside.

To make the broth: In a wide saucepan, heat the olive oil. Add the mushrooms, onion and garlic. Cook until mushrooms are golden brown and caramelised.
Pour boiling water over the dried mushrooms, drain and add to the saucepan with the stock, parsley and seasoning.
Bring to the boil, reduce heat and simmer uncovered for 15 minutes. Blend and check seasoning.

To make the sauce: Heat the oil in a large wide pan. Add the mushrooms. Fry until just cooked and still fleshy. Pour in the blended mushroom broth.
Add the chopped parsley and cooked pasta and heat through. Check seasoning. Garnish with chives.