Steps

1. Slice 100-150g of porcini mushrooms thickly for sautéing.
   🕒 02:50
2. Heat 10g butter in a frying pan and sauté the sliced porcini mushrooms.
   🕒 05:28
3. Sprinkle 1 pinch of salt over the porcini mushrooms and sauté until the moisture evaporates and they shrink.
   🕒 05:48
4. Remove the stems from 150g of porcini mushrooms for the pasta, and slice them thickly.
   🕒 10:44
5. Heat 20g butter in another frying pan and sauté the sliced porcini mushrooms.
   🕒 12:20
6. Sprinkle 1 pinch of salt over the porcini mushrooms and continue to sauté.
   🕒 13:17
7. Add 1 tsp consommé and 2 pinches of salt, then mix everything together.
   🕒 13:31
8. Add 200cc heavy cream and simmer lightly to make the sauce. Pro Tip! By simmering the heavy cream, the umami of the mushrooms is concentrated, and the sauce thickens.
   🕒 13:40
9. In a pot, add plenty of water and salt to 1% concentration relative to the water. Cook 200g of 1.8mm pasta for slightly less than the directed cooking time.
   🕒 15:11
10. Add the cooked pasta to the re-heated cream sauce and toss to coat, allowing the pasta to absorb the sauce while on heat.
    🕒 20:35
11. Serve on a plate and it's complete.