Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 50 gm butter, diced
  • ½ onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 20 gm dried porcini mushrooms, soaked in 80ml boiling water for 10 minutes
  • 350 gm Swiss brown mushrooms, thickly sliced
  • Finely grated rind and juice of ½ lemon
  • 1 tbsp coarsely chopped sage, plus extra to serve
  • 1 tbsp coarsely chopped oregano, plus extra to serve
  • 400 gm dried rigatoni or casarecce
  • Finely grated pecorino, to serve
  • 60 gm coarse sourdough breadcrumbs (1 cup)
  • 1½ tbsp olive oil
  • 2 tsp coarsely chopped sage
  • 2 tsp coarsely chopped oregano
  • 1 garlic clove, finely chopped

Instruction

  • For herb crumbs, preheat oven to 180C. Combine ingredients in a bowl, season to taste and stir to coat breadcrumbs evenly in oil. Spread on a baking tray lined with baking paper and bake, stirring occasionally, until crisp and golden (12-15 minutes). Set aside.
  • Meanwhile, heat oil and butter in a large frying pan over medium-high heat, add onion and garlic and sauté until tender (3-4 minutes). Drain dried porcini, straining the soaking water through a fine sieve to remove grit. Add porcini and fresh Swiss brown mushrooms to pan, and fry until golden and tender (4-5 minutes). Add soaking liquid, lemon rind and juice, season to taste and bring to the boil, then stir in herbs.
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-7 minutes), then drain, reserving 50ml pasta water, and return both to pan. Add mushroom mixture and pecorino to taste, toss to combine and serve scattered with herb crumbs, extra pecorino and extra herbs.