Dried porcini mushrooms
Soak the mushrooms in warm water for about 15-20 minutes. Clean them of any earthy residue.
This procedure allows the mushrooms to increase in volume and retain their flavour and texture. Once the resting time has elapsed, the mushrooms must be drained and squeezed out gently. The water used for soaking can be used in preparations to add flavour by passing it through a fine-meshed strainer covered with gauze to remove any remaining soil.
Once soaked, you can use the dried mushrooms in whatever recipe calls for fresh mushrooms.
Noodles with dried mushrooms:
Cook the noodles in salted water. While they are cooking, sauté a clove of garlic in a pan with some oil and then add the rehydrated dried mushrooms and cook for about twenty minutes, adding water if necessary.
When the pasta is al dente pour it into the frying pan with the mushrooms, add the water in which you have rehydrated them, and let it whisk. Serve at the table with Parmesan cheese and pepper.
