Preparation time 15 minutes, plus soaking
Cooking time 25–30 minutes
Finishing time 8–10 minutes
Serves 4
15 g (½ oz) dried porcini or mixed mushrooms
300 ml (½ pint) boiling water
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, finely chopped
300 g (10 oz) small chestnut mushrooms, halved or quartered
400 g (13 oz) can chopped tomatoes
½ teaspoon ground cinnamon
1 bay leaf
250 g (8 oz) pasta shells
basil leaves
Parmesan shavings
salt and pepper
Soak the dried mushrooms in the boiling water for 15 minutes. Meanwhile, heat the oil in a saucepan, add the onion and fry for 5 minutes, stirring until just beginning to brown. Stir in the garlic and fresh mushrooms and fry for 2–3 minutes. Add the tomatoes, cinnamon, bay leaf and seasoning.
Add the soaked mushrooms and soaking liquid, bring the mixture to the boil then cover and simmer gently for 20 minutes, stirring from time to time. Allow to cool and chill until required.
When ready to serve, cook the pasta in a large saucepan of boiling water for 8–10 minutes until just tender. Reheat the mushroom mixture, stirring until piping hot.
Drain the pasta, return to the pan and toss with the mushroom mixture. Spoon into shallow bowls and top with basil leaves and Parmesan shavings to serve.
For mushroom straccatto puff pie, spoon the mushroom mixture into a 1.2 litre (2 pint) pie dish and brush the top edge of the dish with water. Cut some narrow strips from a 200 g (7 oz) sheet of ready-rolled puff pastry and press on to the rim of the dish. Brush the strips with egg, then cover the dish with the remaining pastry and trim off the excess. Press the pastry edges together, flute and crimp. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30 minutes until well risen and golden.