2 tbspolive oil50 gmbutter, diced½onion, finely chopped2garlic cloves, finely chopped20 gmdried porcini mushrooms, soaked in 80ml boiling water for 10 minutes350 gmSwiss brown mushrooms, thickly slicedFinely grated rind and juice of ½ lemon1 tbspcoarsely chopped sage, plus extra to serve1 tbspcoarsely chopped oregano, plus extra to serve400 gmdried rigatoni or casarecceFinely grated pecorino, to serveHerb crumbs60 gm (1 cup)coarse sourdough breadcrumbs1½ tbspolive oil2 tspcoarsely chopped sage2 tspcoarsely chopped oregano1garlic clove, finely chopped
For herb crumbs, preheat oven to 180C. Combine
ingredients in a bowl, season to taste and stir to coat
breadcrumbs evenly in oil. Spread on a baking tray lined
with baking paper and bake, stirring occasionally, until crisp
and golden (12-15 minutes). Set aside.
Meanwhile, heat oil and butter in a large frying pan over
medium-high heat, add onion and garlic and sauté until tender
(3-4 minutes). Drain dried porcini, straining the soaking water
through a fine sieve to remove grit. Add porcini and fresh Swiss
brown mushrooms to pan, and fry until golden and tender (4-5
minutes). Add soaking liquid, lemon rind and juice, season to
taste and bring to the boil, then stir in herbs.
Meanwhile, cook pasta in a large saucepan of boiling salted
water until al dente (6-7 minutes), then drain, reserving 50ml
pasta water, and return both to pan. Add mushroom mixture
and pecorino to taste, toss to combine and serve scattered
with herb crumbs, extra pecorino and extra herbs.