5 gm dried porcini90 ml extra-virgin olive oil40 gmbutter, coarsely chopped1 small onion, thinly sliced2 garlic cloves, finely chopped400 gm mixed mushrooms, such as Swiss brown, pine and field, thickly sliced100 ml dry white wine320 gm dried tagliarini or other long, thin pasta1/2radicchio, leaves coarsely torn60 gm Parmigiano-Reggiano, finely grated, plus extra to serve¼ cup eachcoarsely torn flat-leaf parsley and oregano leaves1 tbspred wine vinegar, or to taste100 gm ricotta
Combine porcini and 125ml boiling water in a bowl and set aside.
Heat oil and butter in a large frying pan over medium-high heat until foaming, add onion and garlic, season to taste, stir occasionally until tender (3-4 minutes). Add mushrooms, stir occasionally until golden (4-5 minutes). Deglaze with wine, then add porcini and soaking liquid, simmer until reduced by half (2-3 minutes).
Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes), drain and return to pan.
Add mushroom mixture to pasta with radicchio, Reggiano, herbs and vinegar, toss to combine, and serve immediately scattered with ricotta and extra Reggiano.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.