Pasta with porcini mushrooms is a quick, essential, fragrant, and very tasty recipe; based on the quality of the main ingredient: the noble porcini mushroom, the most exquisite and appreciated among mushrooms. A classic dish of Italian tradition.
Do you know all the types of Boletus and which are edible? Read here.
SEASONALITY of #porcini #mushrooms (Brise from Trentino): spring and especially autumn.
If frozen or dried, available all year round.
RECIPES with mushrooms
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Autumn
- Energy 230.31 (Kcal)
- Carbohydrates 27.04 (g) of which sugars 1.46 (g)
- Proteins 9.60 (g)
- Fat 8.65 (g) of which saturated 1.17 (g)of which unsaturated 0.49 (g)
- Fibers 4.71 (g)
- Sodium 336.44 (mg)
Indicative values for a portion of 270 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
Pasta with Porcini Mushrooms
- 11.3 oz pasta (I use fusilli)
- 14.1 oz Porcini mushrooms (fresh or frozen)
- 1 clove Garlic
- 2 tbsp extra virgin olive oil (for vegetarians: mountain butter)
- to taste Salt
- 1 leaf bay (dried)
- Half glass white wine
- to taste Parsley
- to taste nutritional yeast (for vegetarians: grated cheese or creamy cheese)
To make the pasta creamier, at the end of cooking add and mix in butter (soy for vegans) or use creamy cheese like fresh goat cheese, casatella, crescenza, spreadable cheese (like Philadelphia), gorgonzola, mascarpone, robiola, squacquerone, stracchino, taleggio or even ricotta thinned with a little milk.
🍀🍀🍀🍀
Read the nutritionist’s tips at the bottom.
Tools
- Knife smooth blade
- Pan
- Ladle
- Pot for pasta
- Colander
Pasta with Porcini Mushrooms
First of all, gently clean the porcini mushrooms (HERE how to do it)
In a wide low pan, place the oil (and/or butter) with the garlic in its skin (with skin on and slightly crushed between hands) and the bay leaf, then add the sliced mushrooms cut thinly lengthwise, and salt.
Cook for at least 15 minutes, stirring. If needed, add some pasta cooking water or deglaze with white wine.
For a creamier consistency, add creamy cheese to the porcini sauce and stir until fully melted. If necessary, add a bit of water to achieve the desired thickness.
Meanwhile, cook the pasta in plenty of salted water. Drain al dente and add to the pan with the porcini mushrooms, toss.
Serve the pasta with porcini hot and garnish with fresh parsley.
SARA’S TIPS
To enhance the full intense goodness of porcini, I suggest enjoying the pasta with porcini mushrooms simply without adding extra flavors and aromas.
VARIATIONS of pasta with Porcini Mushrooms
– try using liquid cream instead of oil, to add at the last to the pasta during the tossing in the pan
– replace fresh mushrooms with frozen porcini
– also try the tagliatelle with chanterelles
BENEFITS of pasta with porcini mushrooms
Nutritionist Rosaria Avallone says: “Pasta with porcini mushrooms is a tasty and nutritious dish. Mushrooms are a source of B vitamins and minerals like selenium, essential for immune function. The key is to moderate the use of butter and cheese, opting for light cooking.”
