Tagliatelle with DRIED Porcini Mushrooms, a main dish that conquers and envelops you with its intense flavor and creaminess, and by using dried porcini, it can be made at any time of year.
Tagliatelle with Dried Porcini Mushrooms, a rich main dish that smells like Sunday, it is not always possible to make it with fresh porcini mushrooms, so you can opt for frozen ones (below is the link to tagliatelle with frozen porcini) or use dried ones, the important thing is to use a good product, visibly you will see large porcini mushrooms, of a beautiful golden color, and not too thin.
The use of dried porcini mushrooms also saves us the work of cleaning, just let them rehydrate by leaving them the right amount of time (which I will explain later) in cold water.
This dish will surprise you with its creaminess, the trick is to cream it with a little patience, without too much haste, no need for any added cream or blended mushrooms, as some do, in fact, the cream would partially cover the flavor, porcini mushrooms are too noble to be covered, they must absolutely be exalted, and paradoxically, it is simpler and even cheaper to do it!
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Before proceeding with the step-by-step recipe for Tagliatelle with dried porcini mushrooms, I leave you some other recipes that might inspire you!
- Difficulty: Very easy
- Cost: Medium
- Rest time: 40 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.8 oz dried porcini mushrooms
- 1.1 lbs fresh tagliatelle (dried 12.7 oz)
- 2 cloves garlic
- 1 bunch parsley
- Half cup white wine
- 1.8 oz grated Parmesan cheese
- to taste olive oil
- to taste salt
- to taste pepper
Steps
To make Tagliatelle with DRIED Porcini Mushrooms, the first thing to do is to restore the dried mushrooms to their natural softness, to do this, simply rehydrate them by adding room temperature water to the dried porcini mushrooms, place a weight on top, so that all the mushrooms remain under the water (I covered with a saucer) and let them rest for about 30/40 minutes. Change the water at least twice.
I remember that the right portion of dried mushrooms intended for each dish is equivalent to 20 g.
At the end of this time, squeeze the porcini mushrooms to remove excess water absorbed.
After rehydrating the dried porcini mushrooms, place them in a large pan along with olive oil, half of the chopped parsley, and two whole garlic cloves, slightly crushed.
Let it sauté for a few minutes and deglaze with white wine.
When the wine has completely evaporated, add a cup of water and a pinch of salt, cover with a lid, and let it cook for about 10 minutes.
Meanwhile, cook the tagliatelle, midway through the cooking, add them to the mushrooms and start mixing, if you are good, even tossing them in the pan; gradually add cooking water and continue to mix.
When the pasta has reached the ideal cooking, add a dash of pepper, Parmesan, and if necessary another ladle of cooking water. Mix energetically to emulsify and create that succulent creamy sauce.
Serve and accompany your dishes with the remaining fresh chopped parsley and, if you like, another dash of black pepper.
Good, genuine, creamy, and super tasty your Tagliatelle with DRIED Porcini Mushrooms.
See you next time from Sapore di Arianna!
Tips and Variations
You can sometimes find MIXED dried mushrooms, which are just as good, you can use them following this recipe.
Storage
You can keep the tagliatelle with DRIED porcini mushrooms in the fridge for a couple of days tightly sealed; when you decide to consume them, sauté them in a pan adding a little vegetable broth and a drizzle of olive oil.