This is a quick dish that’s exciting to make in the all-too-short autumn porcini season, but because fresh porcini are available so briefly and are expensive, we have used dried ones so that you can cook it all year round.
10gdried porcini mushrooms
2banana shallots, finely diced
2garlic cloves, finely chopped
280gbutton mushrooms, roughly diced
a small handful of flat-leaf parsley, finely chopped
good-quality truffle oil for drizzling
vegetarian Parmesan-style cheese for grating
salt and black pepper to season
Bring the milk to the boil in a small saucepan, then remove from the heat, add the dried porcini and leave them to soak for 30 minutes. Using a stick blender or liquidizer, blend the milk and porcini until you have a smooth paste. Mix in the crème fraîche and set it aside.
Bring a large pan of salted water to the boil and add the linguine to it, stirring frequently to stop it from sticking. Cook for 10 minutes or until al dente according to packet instructions.
Meanwhile, heat the vegetable oil in a large sauté pan over a medium heat, add the shallots, garlic and mushrooms and fry for about 5 minutes until softened.
Take 4tablespoons of the water that the pasta is cooking in and add it to the mushrooms, then add the crème fraîche and porcini mixture. Continue to heat and stir the mushroom sauce until it has started to simmer and looks well combined.
Remove the pan from the heat and add the parsley then taste and season the sauce: it may not need much salt as the pasta water is salted, but a good few twists of the peppermill will be good.
Drain the pasta when it is al dente, then add it to the sauce in the sauté pan with a generous drizzle of truffle oil and gently turn it all together.
Serve immediately, topped with grated Parmesan-style cheese.