Tagliatelle with fresh porcini mushrooms

Ingredients for 4 servings:

• 250 g porcini mushrooms, fresh
• 25 g porcini mushrooms, dried
• 1 shallot(s)
• 1 garlic clove(s)
• 100 g Parma ham, diced
• 3 tbsp butter, cold
• 100 ml vegetable stock
• 20 ml vermouth (Noilly Prat)
• 250 g pasta (tagliatelle), possibly homemade
• 100 g fresh Parmesan cheese
• 100 ml cream
• ½ bunch parsley, flat
• salt and pepper
• Water (salt water)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Rinse the dried mushrooms to remove any sand and soak them in 1/2 a glass of water for about 30 minutes. Clean the fresh mushrooms with a cloth or mushroom cleaner. Sauté the finely chopped shallot and garlic in a sauté pan with 1/3 of the butter until translucent. Add the vegetable stock and reduce by half, then set aside. Melt 1/3 of the butter in a pan and sauté the sliced ​​fresh mushrooms. After about 5 minutes, add the soaked mushrooms (squeezing them out) and continue sautéing. Stir in the ham, season with salt and pepper, and deglaze with Noilly Prat. Now add the vegetable stock, cream, and the mushroom soaking water. Season again and stir the tagliatelle, cooked al dente in salted water, into the sauce. Stir in the remaining butter. Now sprinkle with finely chopped parsley, arrange on a plate, and grate the Parmesan cheese over the top. Note: This recipe is NOT a main course, but rather a primo piatto (first course) as in Italy, and will not satisfy four people. A proper main course should therefore follow.