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Second course
Porcini mushroom paste

Pasta with Porcini Mushrooms

A delicious main dish for the whole family :) I brought this recipe for a tasty, light dish back from Italy. I first tried it at a restaurant in the center of Rome and got curious about how it was made. Later, sunbathing on the beach in Pesaro, I happened to overhear the recipe itself. One line at the end really stuck with me: "And whatever you do, don't add Parmigiano — it'll drown out the flavor of the mushrooms!"

Irina M

Recipe author

Composition / ingredients

Servings:

Pasta

400

Porcini mushrooms (fresh)

800

Onion

Garlic

Parsley

Salt

Pepper

Cream

200

Olive oil (extra virgin)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 5 g

Fats 23 % 7 g

Carbohydrates 61 % 19 g

169 kcal

GI: 11 / 89 / 0

Cooking method

Cooking time: 40 min

Step 1:

Wash and clean the fresh mushrooms, then put them in a colander to drain. Just to be safe, I soaked them for 30 minutes in salted water (1 tablespoon of salt per quart/liter).
Step 2:

Spread the mushrooms on cloth towels to dry.
Step 3:

Heat extra virgin olive oil in a skillet, then toss in 3 garlic cloves cut in half. Fry the garlic until fragrant, then remove and discard it.
Step 4:

Add the sliced onion to the skillet and sauté until golden.
Step 5:

Add the mushrooms to the sautéed onion. Start over high heat to drive off the moisture. Add a little chopped parsley and finish cooking the mushrooms over medium heat until done.
Step 6:

Meanwhile, fill a pot with water and open the package of pasta.
Step 7:

Cook the pasta for the time on the package, then pull it off the heat and let it sit, covered, for about 2 minutes. Drain it in a colander, return it to the pot, and toss with a little olive oil so it doesn't stick. Cover. To the skillet with the mushrooms, add the cream, parsley, salt, and pepper, and keep cooking. If it gets too thick, splash in some boiling water from the kettle.
Step 8:

Plate the pasta in portions and spoon the porcini sauce over the top. Enjoy! And whatever you do, don't sprinkle on cheese — it'll drown out the flavor of the mushrooms!