Clean and cut the mushrooms into thin slices. Soak the mushrooms in a cup of warm water for about 15-20 minutes. In a pan pour oil and when hot, add the fresh mushrooms and cook for a few minutes. Add drained mushrooms, mix well and cover with a lid. Cook the mushrooms for about 15 minutes on low heat. At this point add the saffron double cream and mix gently. Adjust salt and after a couple of minutes turn the heat off. Keep the sauce warm and proceed with cooking the pasta. Drain the farfalle until “al dente”, pour it into the pan with the sauce and toss. Serve hot, sprinkling if you like with a tablespoon of grated Parmesan cheese.
Recipes with pasta Fabianelli on the blog La Tavola Allegra