I have noticed lately which porcini mushrooms are appearing much more at the supermarket, especially the dried version.
The fresh version is very plentiful in the springtime and fall seasons; where they're imported from Italy.
The dried version is tasty and keeps far more than it's
fresh counterpart. Sometimes you could possibly find them in the produce section.
But, I have seen them in other regions of the supermarket. In case you cannot find it, ask an individual who works in the market, I am certain they're able to point you in the proper direction.
An added benefit of dried porcini is it is usually there if you need to make a quick but stylish supper.
Be sure to keep most of the ingredients on hand in the event you get the porcini cravings!
Difficulty (Scale from 1-10): four
Makes: 1 pound of pasta
Serves: See this site,
visit this link, 4-6
Prep Time: ten minutes
Cook Time: twenty minutes
Total Time: thirty minutes
Ingredients
One pound of Marfalde pasta
One 1/2 pounds of fresh porcini mushrooms (or reconstituted from dried)
4 tablespoons of salted butter
salt to taste
cracked black pepper to taste
2/3 cup freshly grated parmesan cheese