As tasty as it is beautiful. The flavours of mushrooms make this dish a wonderful lunch or dinner.
- 1 cup dried wild mushrooms
- 3 tbsp extra-virgin olive oil
- 2 sliced portabella mushrooms, stems and gills removed
- 3 cups sliced crimini mushrooms
- 5 scallions, roughly chopped
- 2 tbsp chopped thyme
- 1 tsp salt
- 1/2 tsp freshly cracked pepper
- 1/2 cup port (for deglazing)
INSTRUCTIONS
- Rehydrate your dried mushrooms according to their package instructions, and reserve 1/4 cup of the mushroom liquid.
- Heat the olive oil in a large pan over medium-high heat, then add the sliced portabella and crimini mushrooms.
- Add the scallions, thyme, salt, pepper and stir for 2 or 3 minutes.
- Add the rehydrated mushrooms and the reserved 1/ 4 cup mushroom liquid.
- Stir until the moisture is gone from the pan and the mushrooms begin to brown.
- Add the port, and stir again until the pan is dry.
- Remove the mushrooms to a bowl, and let them cool.
- Roll your pasta dough into thin sheets, and stuff them with the mushroom filling.