Individual Crispy Porcini Bakes - Amanda Grant
30g (1oz) dried porcini 2 tbsp olive oil, plus extra for drizzling 5 shallots, sliced 4 garlic
cloves, chopped 450g (1lb) field mushrooms, sliced 340g (12oz) penne pasta 55g (2oz) fresh
breadcrumbs 30g (1oz) pine nuts handful of fresh thyme leaves roughly chopped salt and black pepper
Pour 150ml (5oz) hot water over the porcini and leave to stand for 30 minutes. Drain and finely chop
the porcini. Squeeze out their juice with your hands and reserve all the liquor.
Heat the olive oil in a frying pan. Add the shallots and garlic and sauté over a moderate heat for a
few minutes until softened and golden. They must not brown. Add the field mushrooms and cook for a
further 5 minutes. Stir in the porcini and their reserved liquor and boil rapidly for 5 minutes
until syrupy.
Bring a large saucepan of water to the boil and cook the pasta according to the instructions on the
packet. Drain and return the pasta to the saucepan. Add the mushrooms and toss well. Divide the
pasta between 4 individual gratin dishes.
Turn the grill to high. Spread the breadcrumbs and pine nuts out on a baking tray and toast for
about 2 minutes. Mix with the thyme and scatter the mixture over the pasta. Drizzle a little olive
oil on top and pop the dishes under the grill until the topping is golden. Serve immediately.