An Expat's Take on Fresh Porcini in a Tuscan Pasta Classic - Appetito

Name: An Expat's Take on Fresh Porcini in a Tuscan Pasta Classic - Appetito
Total time: 40 min
Ingredients: Kosher or coarse sea salt; 1 clove garlic; 1/4 cup best-quality extra-virgin olive oil, plus more as needed; 8 ounces fresh porcini mushrooms (or substitute cremini or portobello), cut into bite-size pieces; 1 small dried chile pepper, crushed (optional); 1 sprig fresh thyme; freshly ground black pepper; 1 pound fresh pasta sheets, cut into long noodles using a pasta machine attachment or by hand

appetitomagazine.com

The elegance of fresh Porcini mushrooms is on display in a recipe from an expat living in the hills of Tuscany.

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Cooking tools:

Pot
Stove
Chef's knife
Saute pan
Wooden spoon
Tongs
Warmed bowls
Serving bowl

Ingredients

Kosher or coarse sea salt
1 clove garlic
1/4 cup best-quality extra-virgin olive oil, plus more as needed
8 ounces fresh porcini mushrooms (or substitute cremini or portobello), cut into bite-size pieces
1 small dried chile pepper, crushed (optional)
1 sprig fresh thyme
freshly ground black pepper
1 pound fresh pasta sheets, cut into long noodles using a pasta machine attachment or by hand