• 40g dried morels, rehydrated or
• 65g dried porcini mushrooms, rehydrated
• 2 onions, finely diced
• 1 spring onion
• 2 cloves of garlic, minced
• Fine sea salt
• Finely ground black pepper
• Dried wild thyme
• Porcini mushroom powder
• 400g rigatoni
• Pamako Blend
• 1 dl white wine / cooking cream – optional
• Parmesan cheese – optional
• Dried chestnuts (cashew/almond flakes) – optional

Rinse dried mushrooms and rehydrate (just soak in water) for about 25 minutes.
Boil water and cook rigatoni.
Heat 3/4 spoonful of extra virgin olive oil in a skillet over medium-high heat. When the oil shimmers, add the chopped onions and a little salt.

Add the soaked mushrooms and sauté for about 7 minutes. For a more intense flavor, add some porcini mushroom powder, salt and pepper, garlic and rigatoni and cook for another 3-4 minutes. Add thyme and mix everything together.

Optional: some white wine/cooking cream and parmesan cheese. It goes well with almond flakes/cashews/in our case dried chestnuts as a topping.

Secret ingredient: Garnish with Pamako Blend.

Super easy to make, healthy and definitely impressive.

Bon appetit!

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