Tajarin with Porcini Mushrooms and Herbs

INGREDIENTS:

• 1 Marco Giacosa Tajarin Pasta

• 1 pack Dried Porcini Mushrooms

• 1 pack Gulia Spaghettata Dried Herb Mix

• 1 Stirling Unsalted Butter

• Cremini Mushrooms

• Onion

DIRECTIONS:

1. Soak porcini mushrooms for 20 minutes in three cups of hot water, dice mushrooms finely. Set aside both broth and porcini mushrooms.

2. Remove stems and slice whole package of cremini mushrooms as thinly as possible.

3. Finely dice an onion and cook on low in olive oil until translucent. Add two tbsps of herb mix and fry until fragrant. Add a little salt, the porcini and cremini to cook until soft. Deglaze pan with a little white wine then add about a cup of the porcini broth.

4. Bring a pot of salted water to a boil and cook pasta until about 75% done. Meanwhile, melt a 1/5 of a brick of butter into the reduced mushroom mixture. Add a tablespoon of sherry vinegar if desired.

5. When sauce is thick and creamy add pasta with a half cup of pasta water. Cook over medium heat until sauce is fully incorporated into the pasta. Serve with grated pecorino romano or parmigiano. Serves four.