Baked mushroom pasta

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Ingredients (13)

125 g	porcini mushrooms — dried
100 ml	butter
75 ml	flour — cake
10 ml	fresh thyme — chopped
5 ml	fresh rosemary — chopped
375 ml	cream
1	onion — finely chopped
500 g	button mushrooms — quartered
500 g	brown mushrooms — sliced
10 ml	salt
	freshly ground black pepper — to taste
500 g	pasta — spaghetti
200 ml	pecorino cheese — grated

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Method:

Oven temperature: 180ºC

Place the dried porcini in a mixing bowl, pour 1 litre boiling water over and allow to stand for 30 minutes. Remove the mushrooms with a slotted spoon, and squeeze the excess liquid into the bowl.
Melt 75ml butter in a saucepan and stir in the cake flour. Add the mushroom liquid and stir until smooth. Add the herbs and cream and bring to the boil. Reduce heat and simmer for about 30 minutes.
Preheat the oven. Heat the rest of the butter and sauté the onion until soft. Add all the mushrooms and stir-fry until soft.
Cook the spaghetti for slightly less than the recommended time and drain. Mix in the mushroom sauce and fried mushrooms and spoon into a greased baking dish. Sprinkle the pecorino over and bake for about 30 minutes.

Words and image: Home magazine

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