Leek and porcini mushroom pappardelle

Ingredients for 4 servings:

• 30 g porcini mushrooms, dried
• 250 ml water, boiling
• 2 leeks, cut into thin rings
• 30 g sage leaves, finely chopped
• 4 cloves garlic, crushed
• 2 tbsp extra virgin olive oil
• 150 ml crème fraîche
• 50 g Parmesan, grated
• 300 g tagliatelle pasta (pappardelle), fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Place the mushrooms in a bowl and pour over 250 ml of boiling water. Soak for 10 minutes. Sauté the leek, sage, and garlic in a little oil in a heavy-bottomed pan until softened. Drain the mushrooms and set aside the soaking liquid. Roughly chop the mushrooms and add them to the pan with the liquid. Mix everything well and cook for 5 minutes. Stir in the crème fraîche and Parmesan. Bring salted water to a boil in a large pot, cook the pappardelle for 2-3 minutes, drain, add to the sauce, and mix well. Add a splash of pasta water if necessary. Season with more Parmesan and pepper to taste, if desired.