Simple Porcini Pasta

You can enjoy two complete different textures of a cap and a stem. A contrast of soft almost melting texture of a cap and a firm meaty texture add to the foresty aroma and goes great with pasta.

Simple Porcini Pasta

For Four
Porcini 1/2 Ib
Pasta 2/3 Ib
Garlic 1 clove
E.V.O.O. 2T
White Wine 1T
Salt 1 t
White Pepper touch

1. Use paper towel to clean Porcini and slice them thin.
2. Cook pasta
3. Heat E.V.O.O. with garlic, sauté Porcini slices, adds wine at the end.
4. Mix with cooked pasta