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.