2 tablespoons dried porcini mushrooms
60 gr (3 tablespoons) unsalted butter
2 tablespoons of olive oil
¾ cup walnuts (in large pieces, not chopped)
1 medium onion, cut into thin slices
600gr. sliced portobello mushrooms
2 cloves of garlic melted
1 teaspoon of fresh thyme
1/3 cup parsley finely chopped
½ cup brandy
500gr wholewheat fusilli
½ cup parmesan grated
100rg goat cheese in pieces
3 cup rocket leaves
1 lemon zest
Salt and freshly ground pepper
Put the dried mushrooms in a bowl with ¼ cup of boiling water. Allow them to soften a little and then remove and chop them. Keep their water.
Put plenty of salted water in a pot to boil. Bake the pasta according to the instructions in the package. Drain and keep 2 cups of the water you boiled. Leave it in a bowl until you need it. In a large saucepan or pan, melt the butter with olive oil in medium-high heat. Add walnuts and saute for 3-4 minutes until they get a golden color.
Remove and place in a bowl. In the same pan, put the onion and sauté, stirring occasionally, about 3 minutes until it softens. Boost the fire and add fresh mushrooms, porcini, garlic and thyme. Stir at intervals.
Add the parsley, the brandy and the water that you used for the porcini. Boil for about 4 minutes. The mixture should not be completely dry. Salt and pepper. Lower the fire and add the fusilli to the pan. Stir and add parmesan cheese together with ½ cup of boiled water. Stir.
Add the rocket, walnuts, goat cheese and lemon zest (keep a little to garnish). Stir them all together. Serve immediately and garnish with lemon zest.