Pasta con Funghi Porcini Recipe Guide

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Pasta con Funghi Porcini

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed: Large pot, frying pan, colander, wooden spoon, chef's knife, cutting board

Ingredients

  

• Ingredients
• 300 g 10.5 oz dried tagliatelle or fettuccine
• 200 g 7 oz dried porcini mushrooms
• 3 tablespoons olive oil
• 2 cloves garlic minced
• 1 small onion finely chopped
• 1 cup 240ml vegetable or chicken broth
• 1/2 cup 120ml white wine (optional)
• 1/4 cup 60ml heavy cream (optional)
• Salt and pepper to taste
• Fresh parsley chopped (for garnish)
• Grated Parmesan cheese for serving

Instructions

 

• Method
• Rehydrate the Porcini Mushrooms:
• Place the dried porcini mushrooms in a bowl and cover them with hot water. Let them soak for about 20 minutes until they are soft. Once rehydrated, drain the mushrooms, reserving the soaking liquid, and chop them into smaller pieces.
• Cook the Pasta:
• In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set aside.
• Sauté Aromatics:
• In a frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute, being careful not to let it burn.
• Add Mushrooms:
• Stir in the chopped porcini mushrooms and cook for about 5 minutes, allowing them to absorb the flavors. If you want to enhance the flavor, add a splash of white wine and cook until it's mostly evaporated.
• Create the Sauce:
• Pour in the vegetable or chicken broth and the reserved mushroom soaking liquid, and bring to a simmer. Let it reduce for about 5 minutes. If you prefer a creamier sauce, add the heavy cream at this point and stir until combined.
• Combine Pasta and Sauce:
• Add the cooked pasta to the frying pan, tossing it with the sauce. If the sauce is too thick, add some reserved pasta water to reach your desired consistency. Season with salt and pepper to taste.
• Serve:
• Divide the pasta among plates, garnishing with freshly chopped parsley and grated Parmesan cheese. Enjoy your Pasta con Funghi Porcini warm!
• Variations
• Vegetarian/Vegan: Omit the heavy cream or substitute it with coconut cream for a vegan version. Ensure the broth is vegetable-based.
• Gluten-Free: Use gluten-free pasta varieties, such as brown rice or chickpea pasta.
• Extra Vegetables: You can add spinach, kale, or cherry tomatoes for added nutrition and flavor.
  

Keyword Pasta, Pasta con Funghi, Pasta con Funghi Porcini

When it comes to Italian cuisine, few dishes are as comforting and rich as Pasta con Funghi Porcini. This delightful pasta dish showcases the earthy flavors of porcini mushrooms, making it a true classic in Italian cooking. From my own personal experience, it never fails to impress at family dinners or gatherings with friends. Whether you’re a seasoned cook or a beginner, the process is straightforward, and the result is absolutely delicious. Let me show you how I make this wonderful dish.

Notes on What to Expect

Expect a wonderfully earthy and hearty flavor from the porcini mushrooms, balanced by the creamy sauce and the fresh parsley garnish. The dish is both satisfying and elegant, making it perfect for any occasion.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Time to Stand: None
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 500 per serving
• Cost of Ingredients: $15-20 (depending on mushroom availability)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed: Large pot, frying pan, colander, wooden spoon, chef’s knife, cutting board
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Funghi Porcini now.

Ingredients

• 300g (10.5 oz) dried tagliatelle or fettuccine
• 200g (7 oz) dried porcini mushrooms
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup (240ml) vegetable or chicken broth
• 1/2 cup (120ml) white wine (optional)
• 1/4 cup (60ml) heavy cream (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Funghi Porcini now.

Method

1. Rehydrate the Porcini Mushrooms:
   • Place the dried porcini mushrooms in a bowl and cover them with hot water. Let them soak for about 20 minutes until they are soft. Once rehydrated, drain the mushrooms, reserving the soaking liquid, and chop them into smaller pieces.
2. Cook the Pasta:
   • In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set aside.
3. Sauté Aromatics:
   • In a frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute, being careful not to let it burn.
4. Add Mushrooms:
   • Stir in the chopped porcini mushrooms and cook for about 5 minutes, allowing them to absorb the flavors. If you want to enhance the flavor, add a splash of white wine and cook until it’s mostly evaporated.
5. Create the Sauce:
   • Pour in the vegetable or chicken broth and the reserved mushroom soaking liquid, and bring to a simmer. Let it reduce for about 5 minutes. If you prefer a creamier sauce, add the heavy cream at this point and stir until combined.
6. Combine Pasta and Sauce:
   • Add the cooked pasta to the frying pan, tossing it with the sauce. If the sauce is too thick, add some reserved pasta water to reach your desired consistency. Season with salt and pepper to taste.
7. Serve:
   • Divide the pasta among plates, garnishing with freshly chopped parsley and grated Parmesan cheese. Enjoy your Pasta con Funghi Porcini warm!

Variations

• Vegetarian/Vegan: Omit the heavy cream or substitute it with coconut cream for a vegan version. Ensure the broth is vegetable-based.
• Gluten-Free: Use gluten-free pasta varieties, such as brown rice or chickpea pasta.
• Extra Vegetables: You can add spinach, kale, or cherry tomatoes for added nutrition and flavor.

Tips

• Mushroom Quality: Fresh porcini mushrooms can be used if available. Simply sauté them alongside the garlic and onion.
• Wine Substitute: If you prefer not to use wine, simply add more broth or a squeeze of lemon juice for acidity.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Funghi Porcini now.

Nutritional Information Per Serving

• Calories: 500
• Protein: 15g
• Carbohydrates: 75g
• Fat: 20g
• Fiber: 3g

I hope this guide has made making Pasta con Funghi Porcini seem a little less daunting. Have you tried it before? Please be honest and let me know in the comments below. I love to hear feedback from a real person like you, so please, leave your honest comment!