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Penne with sauce on dried Karl Johan mushroom

Karl Johan mushrooms are a wonderfully delicious type of mushroom that dries exceptionally well. The stem is the easiest part to dry; if the center is slightly worm-eaten, you can leave it as is and then shred the outer part into long strips to dry on a mesh or newspaper. The dried mushrooms are then used in this recipe, soaking up cream to become tender. It's incredibly simple and luxuriously tasty.


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Recipe

  • CHEF WORK LEVEL:

  • Cook
  • Check
  • Rest
  1. Menu 1
    Penne with sauce on dried Karl Johan mushroom

När ditt recept skall vara klart!

Recipe Brief
    • Steps 1
    • 4 Mins

    Start by filling a large pot with water for the pasta and heat it to a boil, covered. Also preheat a frying pan or a sauté pan over medium heat for the sauce. Finely chop the shallot.

    Shallot

    • Steps 2
    • 5 Mins

    Saute the finely chopped onion in butter over medium heat for a few minutes, stirring occasionally. Then add the cream and the dried mushrooms. Break any large pieces of mushroom if necessary. Season with salt and pepper.

    Butter Whip cream, 35-40% fat Porcini mushroom, dried Salt Black pepper, freshly ground

    • Steps 3
    • 10 Mins

    Bring the sauce to a boil, then let it simmer for about 10 minutes so the mushrooms have time to absorb the cream and the sauce thickens slightly. Add the pasta and let it cook while the sauce finishes. If the mushroom sauce is too thin, let it cook a bit longer, and if it becomes too thick, you can thin it with some pasta water or a bit more cream.

    Pasta, Tagliatelle

    • Steps 4
    • 2 Mins

    Drain the pasta water once the pasta is cooked. Serve immediately in plates, topping it with the mushroom sauce, and optionally with a little thyme.

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