Porcini mushrooms are a truly versatile ingredient that you can use in a multitude of recipes. These mezze penne with porcini mushrooms I believe are among the most classic, and I didn’t even want to add cream to avoid dispersing its flavor, which is thus fully prominent.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 18 oz Porcini mushrooms
- 12 oz Mezze Penne Rigate
- to taste Parmigiano Reggiano (optional grated)
- to taste Fine salt
- to taste Coarse salt
- 4 cloves Garlic
- 2 Onions (small)
- to taste Black pepper (ground)
- 4 tbsps Cornstarch
- 4 tbsps Olive oil
- to taste Parsley (chopped)
Preparation
Place the olive oil in a pan with the garlic cloves and chopped onion.
Sauté and add the mushrooms, finely chopped.
Add salt, pepper, and some chopped parsley.
Cook for about 10 minutes, adding a little water if it dries out.
In a pot, bring plenty of water to a boil, add a teaspoon of coarse salt, and then add the pasta.
Drain with a slotted spoon at least 3 minutes before the indicated cooking time, place in the pan with the mushrooms, and stir-fry.
To create a creamy sauce, add the cornstarch and mix well.
Adjust salt, pepper, and for those who wish, enhance with a sprinkle of grated Parmigiano.
Notes
Instead of porcini mushrooms, you can also use other mushrooms, but I assure you the flavor will not be the same.
If you liked the mezze penne with porcini mushrooms, you can check out the other mushroom recipes:
Braised Ossobuco with Porcini Mushrooms
Crepe Rolls with Mushroom Sauce and Mortadella
Mushroom Crepes
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