Tagliatelle with Frozen Porcini Mushrooms without cream, a first course from the great Italian tradition, suitable for any time of the year, full of flavor and aromas.
Frozen porcini mushrooms are a precious treasure that allows us to enjoy their rich flavor at any time of the year. A great way not to deprive ourselves of great and simple recipes like these tagliatelle with frozen porcini mushrooms.
Moreover, they speed up the work because we don’t have to clean them; we can use them directly in the pan straight from frozen!
This recipe allows us to have a tasty and extremely creamy dish, even without using cream. It’s not necessary and not recommended because it would cover the rich flavor of the porcini mushrooms.
During autumn, the season when we have amazing porcini mushrooms, I stock up. Find a special guide that explains HOW TO FREEZE RAW OR COOKED PORCINI MUSHROOMS HERE.
Let’s see the step-by-step recipe for tagliatelle with frozen porcini mushrooms, but first, I’ll leave you some recipes with mushrooms and the valid alternative of using DRIED PORCINI MUSHROOMS.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 17.6 oz tagliatelle (fresh, or 11.3 oz dry)
- 17.6 oz porcini mushrooms (frozen)
- 1 bunch parsley
- 1 clove garlic
- to taste olive oil
- to taste salt
- to taste pepper
Steps
Tagliatelle with Frozen Porcini Mushrooms
For making Tagliatelle with Frozen Porcini Mushrooms, I used good quality fresh pasta to speed things up, even better if you use homemade tagliatelle or pappardelle, but fresh tagliatelle will work fine too.
Boil a pot of water for the pasta, meanwhile let a crushed garlic clove sauté in a large pan.
Add the frozen porcini mushrooms directly, cover with a lid, and stir occasionally until they are softened. Salt and pepper to taste.
Chop a bunch of parsley finely. Add half to the mushrooms, leaving the rest aside.
Cover with a lid and let the mushrooms cook for about 10 minutes. Turn off the heat and add the remaining parsley.
It is NOT necessary to deglaze with wine, as it would cover the flavor, but if you enjoy the aroma and taste, you can add it now, let it evaporate, and then turn off the heat.
When the tagliatelle are almost cooked, transfer the pasta to the pan with the porcini mushrooms, add a ladle of cooking water, and stir until fully absorbed.
Toss them to blend all the flavors well and to make your tagliatelle with frozen porcini mushrooms without cream super creamy.
See you next time from Sapore di Arianna.
Advice
For this pasta, you can also use frozen mixed mushroom preparations with porcini mushrooms.
Storage
You can keep the tagliatelle with frozen porcini mushrooms in the refrigerator for a couple of days tightly sealed; when you decide to consume them, toss them in a pan adding a little vegetable broth and a drizzle of olive oil.
Variations
If instead of frozen porcini mushrooms, you want to use dried porcini mushrooms, here is the link with the recipe–> https://blog.giallozafferano.it/saporediarianna/ricetta-tagliatelle-ai-funghi-porcini-secchi-2/