FETTUCCINE with PORCINI MUSHROOMS, an easy and fragrant autumn dish, perfect for dinner but also for festive lunches like Christmas or New Year’s. A timeless classic that wins everyone over with its forest aroma and irresistible creamy sauce.
Today I craved a simple yet special dish, one that tastes of home and Sunday, and at the supermarket, I couldn’t resist: I found some fresh porcini mushrooms and immediately thought of fettuccine with porcini mushrooms, one of my all-time favorite first courses.
It’s a traditional recipe that never tires, loved by those seeking an elegant yet quick first course to serve in no time. The creamy fettuccine with porcini mushrooms is also perfect for important occasions, especially during the Christmas period.
The secret lies in simplicity: few but good ingredients. Porcini mushrooms, garlic, parsley, a drizzle of oil, and pasta that perfectly absorbs all the sauce. And if you want to make them even more indulgent, you can add a bit of cream or grated cheese: they become creamy fettuccine with porcini that melt in your mouth!
I prepared them for dinner, accompanied by a glass of red wine, and the aroma filled the kitchen. One of those autumn recipes with mushrooms that make you hungry just by looking at them. Perfect also as a first course for Christmas, perhaps served in individual portions in cocottes, for a touch of elegance and rustic charm at the same time.
Join me in the kitchen today for fettuccine with porcini mushrooms.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn, All seasons
Ingredients
- 14 oz egg fettuccine (or semolina)
- 14 oz porcini mushrooms
- 0.7 oz dried porcini mushrooms
- 1 clove garlic
- 1/2 cup dry white wine
- 2 tsp butter
Steps
Gently clean the mushrooms with a damp cloth and scrape off the dirt from the stem. Avoid washing them under running water. Slice them thinly and soak the dried ones.
In a large pan, heat the oil and add the garlic, let it brown slightly, then remove it.
Add the porcini and sauté over high heat for 2-3 minutes. Pour in the white wine and let it evaporate. Season with salt and pepper if you like.
Continue cooking over medium heat for about 10 minutes, until the mushrooms are tender and the sauce has reduced.
Cook the fettuccine in plenty of salted water. Drain them al dente, reserving a little cooking water.
Add the fettuccine to the pan with the mushrooms, add a ladle of cooking water, the butter, and sauté for 1-2 minutes to combine the sauce.
Finish with chopped parsley and, if you like, a sprinkle of Parmesan.
Bon appétit
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FETTUCCINE with PORCINI MUSHROOMS
Extra tips:
– Use fresh porcini mushrooms if you find them, but dried ones work well too if rehydrated with warm water.
– For a richer version, you can add bacon or sausage: the flavor pairs perfectly with the mushrooms.
– For a lighter version, no cream is needed: just a bit of cooking water and a handful of cheese will suffice.
– Great to prepare in advance and finish at the moment.
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FAQ FETTUCCINE with PORCINI MUSHROOMS
Can I use other types of mushrooms?
Yes, you can replace porcini with champignons or mixed mushrooms.
What pairs well with porcini mushrooms?
Rosemary, thyme, or bay leaf are perfect spices to enhance the mushroom’s aroma.
Can I use tagliatelle or another type of pasta?
Certainly! Tagliatelle, penne, or paccheri work perfectly.
What can I use instead of cream in mushroom pasta?
You can use mascarpone, which is very creamy and excellent for first courses.
Are fettuccine with porcini mushrooms suitable for Christmas?
Certainly! It’s a very simple yet elegant and fragrant dish perfectly suited for the season.
