Pasta ai funghi Recipe

I already have a go-to pasta and mushrooms recipe, but Felicity Cloake’s “perfect” version looked intriguingly different, so I gave it a try. I can recommend it — more fiddly to make, but it has an interestingly complex flavour. I adapted it a bit — she recommends whizzing the dried mushrooms to a powder and using it as a thickener, but that seemed like a recipe for grit in your sauce. Instead I soaked them and then chopped very small, and used the water (minus grit!) in the sauce. Also I used a herby white vermouth rather than the white wine or sherry she recommends and I think this really helped the flavour. I used dried tagliatelle, but I think this is a sauce that would go really well with Serves 20g dried 1 tbsp olive…