The pasta with porcini mushrooms is a typical Italian first course of the autumn season based on a few quality ingredients like porcini mushrooms and the choice of pasta. Yes, because the choice of pasta in this recipe is not random and almost an obligation, the porcini mushroom sauce must be paired with pappardelle or tagliatelle to create a true simple yet super tasty delight. To prepare this recipe, I used fettuccine, and it all takes place in just a few steps in less than 20 minutes, and the result is a perfect delicious first course and super creamy.
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
- Energy 374.93 (Kcal)
- Carbohydrates 68.65 (g) of which sugars 3.45 (g)
- Proteins 16.04 (g)
- Fat 4.79 (g) of which saturated 0.28 (g)of which unsaturated 0.03 (g)
- Fibers 6.02 (g)
- Sodium 273.04 (mg)
Indicative values for a portion of 210 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
- 12.7 oz semolina fettuccine
- 1 lb oz porcini mushrooms
- 3/4 cup yellow cherry tomatoes
- 3/4 cup datterini cherry tomatoes
- 1 fresh chili pepper
- 1 bunch parsley
- 2 cloves garlic
- 1 glass dry white wine
- 2 g salt
- 1 pinch black pepper
- to taste extra virgin olive oil
Tools
- 1 Pot
- 1 Pan
- 1 Peeler
- 1 Cutting Board
Steps
I started making the pasta with porcini mushrooms by first cleaning the stem with a peeler and then all the mushroom caps with a damp napkin.
Remember to always clean the mushrooms as you are accustomed to doing, and if necessary or if you have doubts, it’s better to wash them quickly in cold water to remove any dirt or soil residues.
Then we separate the stems from the caps of the porcini mushrooms and slice both, keeping them separate because we will cook them at different times to achieve a perfect cooking of both parts.
Next, we cut the cherry tomatoes in half, leave the garlic whole and crushed if you prefer, or you can cut it in half as I did, and finally, after removing the seeds from the hot chili pepper, we also chop the parsley to be used during the preparation of the pasta with porcini mushrooms.
We start by making the soffritto with parsley stem, garlic, hot chili pepper, the previously halved cherry tomatoes until the latter are just slightly charred on the surface, being careful not to burn the garlic.
Afterwards, I remove the parsley stem and add only the tougher part of the mushrooms, that is, the stem, as it requires a few more minutes of cooking compared to the mushroom cap.
In the meantime, add the white wine to deglaze and once the alcohol content has evaporated, we can already add the salt.
To recap, after preparing the sauce with the cherry tomatoes, we cook the mushroom stems a few minutes longer than the cap, which we will add along with the black pepper and some chopped parsley leaves just a minute before draining the pasta and adding it to the sauce.
Subsequently, we will drain the pasta al dente that we previously boiled and let it finish cooking for a few minutes together with the sauce with the cherry tomatoes and porcini mushrooms adding a little cooking water to amalgamate all the ingredients well and make the pasta super soft.
Finally, away from the heat source, add a few more parsley leaves, a drizzle of raw extra virgin olive oil, and grate a whole cap of a porcini mushroom, which will give not only an enhanced flavor but also an incredible aroma and scent that will drive every guest at your table crazy.
And for the more indulgent, keep another mushroom hidden somewhere and grate another sprinkle raw on the pasta after plating.
Enjoy your meal from Dadcook!.
FAQ (Frequently Asked Questions)
Ask me something!..
When you say the phrase “after the alcoholic part has evaporated,” how do you know?
It’s very simple to know, just rely on the smell of the wine or any other alcoholic liquid. In short, as long as you smell it, there is alcohol.
