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I've noticed lately which porcini mushrooms are appearing more at the supermarket, Visit details (her comment is here) particularly the dried version.
The fresh version is very plentiful in the spring & fall seasons; where they are imported from Italy.
The dried version can be delicious and keeps far more than it's fresh counterpart. In some cases you might be able to locate them in the produce section.
But, I have seen them in other areas of the supermarket. In case you cannot find it, ask an individual who works at the market, I am sure they are able to point you in the suitable path.
An additional benefit of dried porcini is it's usually there in case you need to make a rapid but stylish supper.
You'll want to keep most of the ingredients on hand in the event you have the porcini cravings!
Difficulty (Scale from 1-10): 4
Makes: one pound of pasta
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
1 pound of Marfalde pasta
One 1/2 pounds of fresh porcini mushrooms (or reconstituted from dried)
4 tablespoons of salted butter
salt to taste
cracked black pepper to taste
2/3 cup freshly grated parmesan cheese
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