About the Recipe
There's only a (too) short time of year when you can gather fresh porcini mushrooms, a wonderful time! For the rest of the year, you can rely on excellent frozen produce that will bring the taste of this wonderful time back to your plate.
Ingredients
1/2 lbs pasta (tagliatelle or soaghetti)
6-7 oz porcini mushrooms, thinly sliced
1 garlic clove
Olive oil
Butter
1 lemon
1 handful of arugula
Preparation
Cook the pasta in a pot of salted water according to the package instructions. Drain, reserving a cup of pasta water.
Meanwhile, heat olive oil and a little butter in a large pan. Add the whole garlic clove and the porcini mushrooms and cook gently over medium heat.
Season the mushrooms with salt and pepper and the lemon zest. Add the pasta and a little pasta water and mix well.
Add the arugula and divide the pasta between two plates
Tip: If you use frozen mushrooms, add them to the pan frozen and do not let them thaw beforehand