- 10g dried porcini mushroom
- 1/2 cup boiling water
- 1 tbs olive oil
- 1 leek, washed, dried, finely chopped
- 2 large garlic cloves, crushed
- 8 slices pancetta, finely chopped
- 500g mixed mushrooms, sliced (fresh shiitake, Swiss brown and flats)
- 350ml beef or chicken stock
- 400g pappadelle pasta
- 4 fresh eggs
- 2 tbs thyme leaves
- Parmesan cheese, to serve
| - Cover porcini in boiling water and allow to stand 10 minutes to soften. Drain, reserving liquid. Finely chop mushrooms
- Heat oil in a large, deep frying pan over medium heat. Add leek, garlic and pancetta and saute for 5 minutes or until pancetta starts to colour
- Add mushrooms, including the porcini, and cook, stirring often, for 5 minutes or until softened
- Strain the reserved porcini liquid into the pan, add the stock and simmer over medium heat for 4-5 minutes or until sauce reduces slightly
- Meanwhile, cook the pappadelle in a large saucepan of boiling salted water until al dente. Poach eggs in a separate pan of simmering water. Drain pasta and return to the hot pan
- Add mushroom sauce and thyme, toss over low heat until combined
- Pile the pasta and sauce into warm bowls; top each with a poached egg. Grate over parmesan and season to taste. Serve
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