porcini and tarragon rigatoni

  • ½ cup (20g) dried porcini mushrooms 
  • 1 cup (250ml) boiling water
  • 
2 tablespoons extra virgin olive oil
  • 6 sprigs tarragon 
  • 1½ cups (105g) sourdough breadcrumbs 
  • 40g unsalted butter

  • 600g mixed mushrooms, sliced
  • 400g rigatoni 
  • sea salt and cracked black pepper 
  • ¼ cup (20g) finely grated parmesan 
  1. Place the porcini mushrooms in a heatproof bowl and cover with the boiling water. Set aside for
 10 minutes or until the mushrooms are soft. Drain, reserving the mushrooms and cooking liquid. 
  2. Heat half the oil in a large non-stick frying pan over high heat. Add the tarragon and cook for 30 seconds or until crisp. Remove and set aside. Add the breadcrumbs and cook for
 5 minutes or until crisp. 
  3. Chop the porcini mushrooms, add to the breadcrumbs and cook for a further 5 minutes or until golden. Remove and set aside. 
  4. Heat the butter and remaining oil in the pan over high heat. Add the mixed mushrooms and cook for 6 minutes or until golden. 
  5. While the mushrooms are cooking, cook the pasta in a saucepan of salted boiling water for 6–8 minutes or until al dente. Drain and add to the pan with the mushrooms and reserved cooking liquid. Toss to coat. 
  6. Top with the breadcrumb mixture and crispy tarragon, and sprinkle with salt, pepper and parmesan to serve. Serves 4. 
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