North Hampshire Lifestyle Nov - Dec 2022

CONCHIGLIE WITH MUSHROOMS AND SPINACH
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4
INGREDIENTS
½ x 30g pack Cooks’ Ingredients Dried
Porcini Mushrooms
235g bag Ready-Washed Spinach
300g De Cecco Conchiglie Rigate No 50
pasta
1 tbsp olive oil
2 Echalion Shallots, finely diced
250g Chestnut Mushrooms, wiped clean
and sliced
2 cloves garlic, crushed
6 tbsp double cream
60g Parmigiano Reggiano, coarsely
grated
METHOD
Preheat the grill to high; put an oven shelf
in the top third of the oven. Fill a large
kettle with water and put it on to boil. Put
the dried mushrooms in a heatproof bowl
and cover with 300ml just-boiled water;
set aside. Meanwhile, put the spinach
in a large mixing bowl and pour over
enough just-boiled water to wilt. Drain
through a sieve then rinse under the cold
tap. Squeeze out the excess liquid, then
pat dry with kitchen paper and set aside.
Bring a large saucepan of water to the
boil and cook the pasta for 1 minute less
than pack instructions. In a separate
large, shallow casserole, heat the oil
over a medium-high heat. Add the
shallots, chestnut
mushrooms, garlic and a pinch of salt.
Cover with a lid and sweat for 5 minutes,
stirring occasionally. Uncover and fry for
another 5 minutes.
Lift the dried mushrooms from the liquid
and squeeze any excess liquid back into
the bowl (reserve the liquid). Finely chop
the soaked mushrooms and roughly chop
the spinach, then stir into the casserole.
Add 200ml mushroom soaking liquid
(leaving out any sediment) and the cream.
Drain the pasta and tip into the casserole
along with 2⁄3 of the cheese. Season and
stir together over the heat for 1 minute.
Scatter over the remaining cheese and
grill for 2-3 minutes until golden. Stand
for 2 minutes before serving in bowls.
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