First, I know this is not explicitly Aglio e Olio.
I started by sauteeing some fresh porcinis I foraged in olive oil to infuse the oil. When they were browned, I removed them from the oil and set them aside and added garlic.
After a brief sauté, I added the spaghetti, some spaghetti water, and tossed. Served with the porcinis on top and a bit of parmigiano and fresh pepper.
Not sure if the recipe ought be called something else, but it was certainly delicious.
Any feedback or other uses for fresh porcini welcome.
3 Comments
Hey all,
First, I know this is not explicitly Aglio e Olio.
I started by sauteeing some fresh porcinis I foraged in olive oil to infuse the oil. When they were browned, I removed them from the oil and set them aside and added garlic.
After a brief sauté, I added the spaghetti, some spaghetti water, and tossed. Served with the porcinis on top and a bit of parmigiano and fresh pepper.
Not sure if the recipe ought be called something else, but it was certainly delicious.
Any feedback or other uses for fresh porcini welcome.
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