Porcini Mushroom Pasta

Indulge in the earthy elegance of Porcini Mushroom Pasta, a creamy and decadent dish that’s perfect for mushroom lovers and pasta enthusiasts alike. This recipe features tender fettuccine or tagliatelle delicately coated in a luscious sauce made from rehydrated porcini mushrooms, rich heavy cream, white wine, and freshly grated Parmesan cheese. The use of reserved mushroom soaking liquid infuses the dish with a deep, umami-packed flavor, while sautéed garlic and shallots provide a fragrant, savory base. Finished with a sprinkle of fresh parsley, this restaurant-worthy pasta is as satisfying as it is simple to prepare, coming together in just 35 minutes. Perfect for date nights or dinner parties, this recipe combines gourmet flavors with approachable techniques, earning its place as a go-to comfort food.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 oz dried porcini mushrooms
• 1.5 cups boiling water
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 2 shallots, finely chopped
• 0.5 cup white wine
• 0.75 cup heavy cream
• 0.5 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• 0 to taste salt
• 0 to taste black pepper
• 12 oz fettuccine or tagliatelle pasta
• 0.5 cup reserved pasta water

Directions

Step 1

Place the dried porcini mushrooms in a heatproof bowl and pour the boiling water over them. Let them soak for 15 minutes, until softened.

Step 2

Drain the mushrooms through a fine-mesh strainer lined with a paper towel or cheesecloth to remove any grit, reserving the soaking liquid. Chop the mushrooms roughly and set aside.

Step 3

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining, then set the pasta aside.

Step 4

In a large skillet, heat the olive oil and butter over medium heat. Once the butter is melted, add the minced garlic and chopped shallots. Sauté for 2-3 minutes, until fragrant and softened.

Step 5

Add the chopped porcini mushrooms to the skillet. Cook for another 2-3 minutes, stirring occasionally.

Step 6

Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Allow the wine to simmer for 2 minutes, reducing slightly.

Step 7

Pour in the reserved mushroom soaking liquid, being careful to leave any sediment behind. Simmer for 3-4 minutes until slightly reduced.

Step 8

Lower the heat and stir in the heavy cream. Let the sauce cook for 3-4 minutes, thickening slightly.

Step 9

Stir in the grated Parmesan cheese and chopped parsley. Season the sauce with salt and black pepper to taste.

Step 10

Add the cooked pasta to the skillet, tossing gently to coat it in the sauce. If the sauce is too thick, add a bit of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.

Step 11

Serve immediately, garnished with extra Parmesan and parsley if desired.

Nutrition Facts

Serving size	(1283.5g)

Amount per serving	% Daily Value*
Calories	1882.8

Total Fat 128.8g	0%
Saturated Fat 63.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 394.3mg	0%
Sodium 3151.7mg	0%
Total Carbohydrate 104.8g	0%
Dietary Fiber 9.8g	0%
Total Sugars 6.5g
Protein 43.6g	0%

Vitamin D 0IU	0%
Calcium 553.5mg	0%
Iron 7.5mg	0%
Potassium 883.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.1%

Protein: 9.9%

Carbs: 23.9%