Creamy Porcini Mushroom & Spinach Pasta

I adapted this recipe from the SMH website and the original is by Neil Perry.

Creamy Porcini Mushroom & Spinach Pasta 

Ingredients

400g dried pasta

30ml olive oil
20g unsalted butter
100g eschalots, finely sliced
5 garlic cloves, finely sliced
250g button mushrooms, thinly sliced
100ml dry white wine
10g dried porcini mushrooms, soaked in 50ml hot water, thoroughly rinsed, finely chopped
1 tbsp thyme leaves
450ml vegetable stock
300ml vegan cream (I actually think vegan sour cream tastes better)
1 bunch English spinach, leaves washed and chopped
sea salt and freshly ground black pepper

Vegan Parmesan to finish.

Method

Bring a large saucepan of salted water to the boil.

Cook the opasta until al dente, strain and set aside.

To make the sauce, heat the olive oil and butter in a heavy-based frying pan and cook the eschalots over a low heat until soft and translucent. Add the garlic and button mushrooms, and cook until mushrooms have softened. Add the wine and simmer until liquid has evaporated.

Add the porcini mushrooms, thyme leaves and stock, and simmer until the liquid has reduced by half. Stir through the cream and spinach and simmer for 2-3 minutes.

Remove sauce from heat and check the seasoning.

Serve sauce into bowls over the orecchiette with a good sprinkle of Parmesan and ground black pepper, and garnish with baby rocket leaves.