Orecchiette With Porcini & Basil Chiffonade Recipe

A Mediterranean pasta with cheese and mushrooms.

1 450 g pkg orecchiette pasta
3 tbsp olive oil
2 cups good quality chicken or veal stock
2 springs fresh thyme
1 large clove garlic, chopped
4 large shallots, sliced
1 oz. porcini mushrooms
1 bunch basil chiffonade
1/2 cup white wine
1/2 cup 35% cream
1/4 cup grated fresh Parmigiano Regiano
Freshly cracked black pepper


Step 1: Soak dried porcini mushrooms in hot water for 30 minutes. Strain to get rid of grit and reserve water for future use.

Step 2: Boil water for pasta.

Step 3: Heat olive oil medium setting and sauté shallots and thyme for 8-10 minutes, stirring frequently. Shallots should be browned and soft.

Step 4: Add the garlic and porcini mushrooms and sauté for 3 more minutes.

Step 5: Add the wine, stock and cream and bring to a boil over high heat.

Step 6: Reduce heat to low and simmer 10-12 minutes uncovered until reduced by half. Meanwhile, cook pasta in boiling water for about 10 minutes or until al dente.

Step 7: Drain and toss pasta without rinsing and return to sauce.

Step 8: Sprinkle pasta with basil chiffonade and season to taste. Serve immediately with freshly grated parmiggiano regiano cheese.