Tagliatelle With Porcini Mushrooms Recipe
Mushroom picking is one of the most popular pastimes in Italy. The weather is right during late summer/early autumn and recent rains leave the ground that is still soft. This is the best time to go for mushroom hunting. However, it is not easy to find mushrooms. They are often under leaves and detritus.
The actual meaning of the word ‘porcini’ in Italian is “piglets”. The word porcini mushroom refers to a few different species. From a culinary point of view, Boletus edulis is the most appreciated. When it comes to porcini mushrooms, most of the people refer to Boletus edulis. This mushroom is used in making many delicious Italian dishes.
Porcini - Fresh, Frozen Or Dried?
Italians love cooking Boletus edulis with pasta or risotto. Porcini mushroom pasta is one of their favorites. If you have not tasted before, you should buy Italian pasta online or make porcini mushroom pasta at home.
Fresh mushrooms are seasonal, expensive and hard to find. So, most of the Italians use frozen and dried mushrooms. The dried ones give a strong taste. However, frozen mushrooms work well, especially with pasta. Dried and frozen mushrooms still give you the aroma you want.
There are many simple recipes in which pasta and porcini are cooked together. Some recipes just consist of the mushroom, garlic, wild mint or thyme and wine. However, some recipes include meat such as sausage or speck or vegetables such as peas.
Tagliatelle is a traditional, rich pasta that soaks up all the sauce. You can try this recipe if you have fresh or frozen porcini and tagliatelle. You can also try dried mushrooms soaked in water. However, you should pick large or whole dried ones.
Those who have got porcini mushroom pasta to eat, they understand the deliciousness of pasta with porcini.
- Course: Main course
- Cuisine: Italian
- Servings: 4
- Total Time: 55 mins
- Prep Time: 15 mins
- Cook Time: 40 mins
- Fresh or dried tagliatelle: 400g
- Frozen or fresh porcini mushrooms: 500g
- White wine: ½ glass
- Fresh nepitella small leafed wild mint sprigs or thyme: 3-4
- Extra virgin olive oil: 2-3 tbsp
- Peeled garlic cloves: 2
- Unsalted butter: 2 tbsp
- Pepper and salt to taste
- Grated parmesan for serving
- Boil water for the pasta and then add salt.
- Cut off the end of the stalk to clean the mushrooms. Fungus absorbs it. So, don't rinse the water. You can remove soil using a damp cloth or small brush.
- Cut your mushrooms into pieces.
- Add mushrooms after frying the peeled garlic in the olive oil. Make sure that garlic is golden.
- Cook for 3-4 minutes.
- Add thyme or nepitella and wine.
- Increase the heat and cook to evaporate alcohol.
- Add pepper and salt after reducing the heat.
- Cook for another 10-15 minutes.
- Once the mushrooms are cooked, remove from the heat and add the butter.
- Cook Tagliatelle in boiling salted water. You need to use this water later. So, remove a glass of water. Drain the pasta and add to the pan with butter and mushrooms and then toss.
- The pasta is pretty good at absorbing water. So, add pasta cooking water if pasta looks too dry. Do this to get the right creaminess.
- Serve with grated parmesan.
You can also add peas after adding the wine. The rich taste and ability to soak up sauce make this traditional pasta best to go with porcini. However, you can also use fettuccine and pappardelle.
Following are the other pasta recipes with porcini mushrooms you can also try:
- Lasagna bianca with burrata and mushrooms
- Pasta alla boscaiola
- Paccheri with speck, porcini and pistachio
- Potato and porcini mushroom cannelloni