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Walnut & porcini mushroom penne

Method

  • Cover porcini mushrooms with boiling water and set aside for 20-30 mins. Then drain, reserving the liquid, but leaving any grit behind.
  • Toast the walnuts in a dry pan. Remove and set aside.
  • At the same time, cook the penne in plenty of lightly salted, boiling water until al dente. Drain well.
  • Heat a little oil in a heavy-bottomed pan and gently saute the red onion and garlic until softish.
  • Add the button mushrooms. Stir well and then add the porcini soaking liquid, together with the porcinis, a little stock if needed, seasonings and the thyme. Mix and briefly cook. Taste for seasoning.
  • Then toss together the drained pasta, walnuts and the sauce until well combined.
  • To serve, mound the pasta in individual flat soup bowls and sprinkle with parmesan.

Ingredients

  • 10 gm porcini mushrooms
  • a handful of walnuts
  • 400 gm penne
  • sea salt & freshly ground pepper
  • olive oil
  • 1 red onion, chopped
  • 1 garlic clove, crushed
  • 8-10 button mushrooms, quartered
  • vegetable stock
  • 1 tspn fresh thyme leaves
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm