Porcini mushrooms in oil are an excellent side dish, but they can also be served as a delicious appetizer. They can also be a precious Christmas thought for your friends and relatives. collected from June to October, it is therefore necessary to take advantage of these months and prepare them in such a way that they can be preserved and enjoyed during the winter months.
Ingredients: porcini mushrooms, herbs, olive oil.
suggestion: This recipe for pasta with porcini mushrooms and olives, might surprise you for the combination of the sumptuous, soft and fragrant porcini mushrooms with the savoury and slightly acidulous olives, but in this case the porcini mushrooms are preserved in oil, and therefore have a slightly different taste.Porcini mushrooms in oil 150 g. about (but one more does not hurt) short pasta at will 360 g. 2 cloves of garlic Salt and pepper to taste Pitted green olives 200 g. A bunch of parsley Extra virgin olive oil to taste Drain the olives from the brine and cut them into small rounds. Drain the mushrooms from the preserving oil, unless you have prepared them yourself and therefore using a high quality oil, then cut them into slices. Put everything in a bowl. Clean and wash the parsley and garlic, then chop everything finely. Add the chopped mixture to the mushrooms and olives. Season with salt and pepper and add the necessary olive oil to obtain the necessary quantity of sauce. Leave to rest for an hour outside the fridge, covering the bowl. When it is time to serve, boil the pasta in plenty of salted water, drain it and dress it with the mushroom and olive sauce. Serve immediately. In summer, you can chill the pasta before dressing it and obtain a cold pasta dish, but serve at room temperature, not in the fridge.