One of my favorite recipes is pasta with porcini mushrooms, a simple and quick dish to make but with a unique taste. Here is the recipe and tips to make it.
If you like mushrooms, don’t forget to check out the recipe:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 272.10 (Kcal)
- Carbohydrates 32.82 (g) of which sugars 4.18 (g)
- Proteins 10.11 (g)
- Fat 11.10 (g) of which saturated 1.53 (g)of which unsaturated 0.54 (g)
- Fibers 5.49 (g)
- Sodium 656.18 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 6.3 oz spaghetti
- 7.1 oz porcini mushrooms
- 7.1 oz tomatoes
- to taste extra virgin olive oil
- to taste salt
- 1 bunch parsley
Tools
- 1 Pan 8-9.5 inches
- 1 Pot 3 quarts
- 1 Cutting board
- 1 Knife
Procedure
Pasta with porcini mushrooms is a simple and quick first course to prepare and is flavored with the addition of ripe cherry tomatoes.
Clean the mushrooms and remove the soil covering them; mushrooms should never be washed under water to preserve their flavor.
If they’re particularly dirty, you can help yourself with a damp cloth, moistened paper towel, or a spoon to gently scrape the dirt from the outer surface.
Slice the mushrooms thinly; since they are fresh mushrooms, they don’t need to be precise, but the important thing is that they have a uniform thickness so they cook evenly.
Sauté the mushrooms in a pan with a drizzle of oil or butter until well browned on all sides and add the halved cherry tomatoes. Keep the pan covered so the tomatoes soften and are ready to toss with the pasta.
Place a pan with plenty of salted water on the stove, bring it to a boil, and add the chosen pasta until fully cooked.
Drain the pasta a couple of minutes before fully cooked and toss it in the pan with the mushrooms and cherry tomatoes.
Mix well so it absorbs the flavors; if necessary, add a tablespoon of cooking water so the pasta is creamy and not dry.
Off the heat, add finely chopped parsley so it retains its color and the aroma is released by the heat of the pasta.
Your pasta with porcini mushrooms is ready!
Plating tips:
This is a classic dish whose elegance lies in the pasta and the sauce, create a nest of pasta and top it with the mushrooms and cherry tomatoes, finish the dish with finely chopped fresh parsley.
Which wine to pair with pasta with porcini mushrooms:
I recommend pairing a full-bodied red wine with good aging that can enhance the mushroom notes and bring out their flavor, such as a Nebbiolo from Langhe or a Chianti.
