Pasta with Porcini Mushroom Sauce
Indulge in a bowl of luxurious comfort with this Pasta with Porcini Mushroom Sauce, a dish that showcases the earthy, umami-rich flavors of porcini mushrooms paired with a velvety cream sauce. This recipe is a true celebration of mushroom lovers, combining rehydrated dried porcini mushrooms and fresh cremini or button mushrooms for a depth of flavor that’s both robust and satisfying. Enhanced by a splash of white wine, aromatic garlic, shallots, and a touch of Parmesan, the creamy sauce perfectly coats al dente pasta like tagliatelle or fettuccine. Easy to make in under an hour, this restaurant-worthy dish is ideal for cozy weeknight dinners or elegant gatherings. Garnish with fresh parsley for a pop of color and flavor, and serve with crusty bread or a crisp glass of white wine for an unforgettable meal.
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Recipe Information
Ingredients
- 30 grams dried porcini mushrooms
- 250 milliliters hot water
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- 150 grams fresh cremini or button mushrooms, sliced
- 100 milliliters white wine
- 200 milliliters heavy cream
- 50 grams grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
- 300 grams dried pasta (such as tagliatelle or fettuccine)
- 120 milliliters reserved pasta water
Instructions
Place the dried porcini mushrooms in a small bowl and pour 250 milliliters of hot water over them. Let them soak for 15 minutes to rehydrate. Once softened, drain the mushrooms, reserving the soaking liquid, and finely chop the mushrooms. Strain the soaking liquid to remove any grit, and set it aside.
Bring a large pot of salted water to a boil. Add the dried pasta and cook according to the package instructions until al dente. Reserve 120 milliliters of pasta water before draining the pasta.
In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and chopped shallot, and cook for 2-3 minutes until softened and fragrant.
Add the sliced cremini mushrooms and the rehydrated porcini mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and tender.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until it has reduced by half.
Stir in the reserved porcini soaking liquid, heavy cream, and Parmesan cheese. Simmer the sauce for 5 minutes, stirring occasionally, until it thickens slightly. Season with salt and black pepper to taste.
Add the cooked pasta to the skillet with the sauce, tossing to coat. If the sauce is too thick, stir in a bit of the reserved pasta water to reach the desired consistency.
Garnish with fresh parsley and additional Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.6 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 170 mg | 13% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 468 mg | 10% | |
*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.
