{"id":737,"date":"2013-01-23T00:15:57","date_gmt":"2013-01-23T00:15:57","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=737"},"modified":"2013-01-23T00:15:57","modified_gmt":"2013-01-23T00:15:57","slug":"pasta-taglilatelle-with-porcini-mushrooms","status":"publish","type":"post","link":"http:\/\/www.margiesrecipes.com\/?p=737","title":{"rendered":"PASTA:  TAGLILATELLE WITH PORCINI MUSHROOMS"},"content":{"rendered":"<ul>\n<ul>\n<li>\n<h1><strong>1 pound of tagliatelle<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 pound of fresh (or 8 0z. of dried) porcini mushrooms<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc cup olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 cloves garlic chopped<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc cup fresh Italian parsley chopped<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Salt and pepper to taste<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Parmigiano cheese<\/strong><\/h1>\n<\/li>\n<\/ul>\n<\/ul>\n<p><strong>Soak dried mushrooms in cold water for 20-30 minutes until their size and moisture are restored.\u00a0 Slice them into bite sized pieces.\u00a0 In a large skillet, heat the oil and add the garlic.\u00a0 Cook until golden.\u00a0 Add the mushrooms and cook over<br \/>\nmedium heat for 15-20 minutes.\u00a0 Add salt and pepper to taste.<\/strong><\/p>\n<p><strong>Bring a large pot of salted water to boil.\u00a0 Cook pasta until al dente.\u00a0 Drain and add to mushrooms.\u00a0 Add the parsley.\u00a0 Then cook together for about a minute.\u00a0 Add some of the retained cooking water if necessary.\u00a0 Serve with cheese.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 pound of tagliatelle 1 pound of fresh (or 8 0z. of dried) porcini mushrooms \u00bc cup olive oil 2 cloves garlic chopped \u00bc cup fresh Italian parsley chopped Salt and pepper to taste Parmigiano cheese Soak dried mushrooms in &hellip; <a href=\"http:\/\/www.margiesrecipes.com\/?p=737\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[200,63,199],"class_list":["post-737","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-mushrooms","tag-pasta","tag-porcini"],"_links":{"self":[{"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/737","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=737"}],"version-history":[{"count":2,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/737\/revisions"}],"predecessor-version":[{"id":739,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/737\/revisions\/739"}],"wp:attachment":[{"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=737"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}