On occasions I have been know to say that I’m not a very great friend of pastas, but after tasting this pasta sauce on several dishes I retract my statement – live and learn.
Even though the time to pick mushrooms was at its best when I made this, the sauce does not contain boletes collected this autumn. I have use last autumn’s dried ones from our storage. The benefit of dried mushrooms is that they remain usable for several years.
Dried mushrooms have to be soaked first before starting to make anything else, and then squeezed of surplus liquid. With fresh boletes you can just cut and bake them – though while baking they also release quite a lot of liquid, which should be boiled away before adding any other ingredients.
You could consider champignons as a substitute, but please use fresh ones, if only possible.
Tags: boletes broccoli pasta sauce sauces pasta sauce with boletes smoked bacon