{"id":256,"date":"2012-10-22T14:04:00","date_gmt":"2012-10-22T14:04:00","guid":{"rendered":"http:\/\/axelakesson.com\/food\/portobello-porcini-pasta-2\/"},"modified":"2016-01-27T23:38:23","modified_gmt":"2016-01-27T23:38:23","slug":"portobello-porcini-pasta","status":"publish","type":"post","link":"http:\/\/axelakesson.com\/food\/2012\/10\/portobello-porcini-pasta\/","title":{"rendered":"Portobello-Porcini Pasta"},"content":{"rendered":"<p><a href=\"http:\/\/media.axelakesson.com\/2012\/10\/porcini_pasta.jpg\" rel=\"attachment wp-att-372\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-372 aligncenter\" src=\"http:\/\/media.axelakesson.com\/2012\/10\/porcini_pasta.jpg\" alt=\"porcini_pasta\" width=\"600\" height=\"450\" \/><\/a>This is a nice robust pasta sauce for autumn and 100 % vegetarian.<br \/>\nMakes two large portions.<br \/>\n<b><br \/>\nIngredients for the Portobello-Porcini Pasta:<br \/>\n<\/b>250g portobello mushrooms, sliced in 5 mm slices<br \/>\n50g dried porcini mushrooms, soaked in 200 ml warm water for 10 minutes<br \/>\n3 cloves of garlic, thinly sliced<br \/>\n2 tbsp fresh thyme leaves<br \/>\n100ml double cream<br \/>\n1\/2 lemon<br \/>\n250g rigatoni pasta<br \/>\nOlive oil<br \/>\nSalt<br \/>\nPepper<br \/>\nSplash of Noilly Prat vermouth, optional<br \/>\nSmall handful of freshly chopped flat leaf parsley, optional<br \/>\nSmall handful of freshly chopped basil, optional<\/p>\n<p><b>Preparing the Portobello-Porcini Pasta:<br \/>\n<\/b>Heat a large saute pan until hot. Add some olive oil and then add the garlic and thyme leaves. Saute for a few minutes.<br \/>\nAdd the portobello mushrooms to the pan and saute for 15 minutes. They will release a bit of water so keep sauteing and &#8220;jumping them&#8221; in the pan until the water is absorbed back into the mushrooms.<br \/>\nDrain the porcini mushrooms using a finemesh sieve, reserving the soaking liquor. Wash them thoroughly under cold running water (sometimes they can have a bit of sand and grit on them). Chop the porcini mushrooms finely.<br \/>\nDeglaze the saute pan with a bit of Noilly Prat if using, scrape the bottom of the pan and boil hard to get rid of the alcohol.<br \/>\nAdd the porcini liquor and the chopped porcinis to the pan. Saute for about 10 minutes.<br \/>\nAdd the lemon juice to the pan and boil a bit, add the double cream and stir to incorporate. Add basil and parsley if using.<br \/>\nBoil the rigatoni according to the instructions on the packet (in water with plenty of salt).<br \/>\nDrain the rigatoni but reserve two ladles of the pasta water.<br \/>\nAdd the rigatoni to the sauce and stir to combine, add some of the reserved pasta water if the sauce is too thick.<br \/>\nServe in warmed bowls with plenty of parmesan, extra virgin olive oil drizzled on top and freshly milled pepper, add some parsley as well if you have some.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a nice robust pasta sauce for autumn and 100 % vegetarian. Makes two large portions. Ingredients for the&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[220,223],"tags":[123,124,125,126],"class_list":["post-256","post","type-post","status-publish","format-standard","hentry","category-mains","category-pasta-mains","tag-autumn","tag-italian","tag-mushrooms","tag-pasta"],"_links":{"self":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/256","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/comments?post=256"}],"version-history":[{"count":10,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/256\/revisions"}],"predecessor-version":[{"id":648,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/256\/revisions\/648"}],"wp:attachment":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/media?parent=256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/categories?post=256"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/tags?post=256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}