5.0 from 273 votes
Tagliatelle with porcini mushrooms
The deliciousness of pasta with porcini can only be understood by those who have had the pleasure of eating it. It's an easy dish to make as long as you can find good quality porcini. So definitely worth going mushroom hunting for (even in your local supermarket!).
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4
Calories: 603 kcal
Course:
Main Course
Cuisine:
Mediterranean , Italian
Ingredients
- 400 g tagliatelle (14oz) fresh or dried
- 500 g fresh or frozen porcini mushrooms (17oz) or 250 g porcini and 250 g cremini. See recipe notes about using dried porcini
- ½ glass white wine
- 3-4 fresh nepitella small leafed wild mint sprigs or thyme or parsley
- 2-3 tablespoon extra virgin olive oil
- 2 garlic cloves peeled
- 2 tablespoon unsalted butter
- salt and pepper to taste and salt for pasta cooking water
- parmigiano reggiano grated or vegetarian parmesan (optional)
Instructions
- Put water on to boil for the pasta. Add salt once it starts to boil.
- Clean the fresh mushrooms by cutting off the end of the stalk. It would be better not to rinse with water, given that the fungus absorbs it. You can use a small brush to remove any soil, or a damp cloth.
- Cut the mushrooms into pieces
- Fry the peeled garlic cloves in the olive oil, then remove them when golden and add the mushrooms.
- Cook them for about 3-4 minutes until they start to brown. If using frozen mushrooms add after the fresh ones have browned a little
- Add wine and nepitella or thyme, increase the heat and cook until the alcohol has evaporated
- Reduce the heat and add salt and pepper.
- Continue to cook for about another 10-15 minutes. Lower the heat once mushrooms are cooked through and add the butter. When the butter has melted remove the pan from the heat.
- Cook the pasta in salted boiling water, remove a glass of the pasta cooking water to be used later and then drain and add the pasta to the pan with the mushrooms and butter.
- Toss everything together over a low heat. The pasta absorbs liquid very quickly so if it looks too dry, add a little of the pasta cooking water at a time until you get the right creaminess.
- Serve immediately with grated parmigiano or vegetarian parmesan as required.
Cup of Yum
Notes
- If you want you can also add peas to this recipe very easily after adding the wine.Tagliatelle is the most traditional kind of pasta to go with porcini because it soaks up all the sauce well and fresh tagliatelle has a rich taste, but pappardelle or fettuccine will work too.
- Italian Parmigiano isn't vegetarian so use a vegetarian parmesan or omit cheese for a vegetarian version. Nutrition info doesn't include cheese.
- USING DRIED PORCINI. Because dried porcini have a very strong taste and are expensive, I would suggest mixing them with some cremini or white champignon/button mushrooms) That way you also get nice pieces of mushroom in the sauce. 60g (2oz) dried porcini & 400g (14oz) other mushrooms. Soak the dried porcini in a bowl of warm water for at least 30 minutes before draining and cooking. (the water should cover the mushrooms) You can use a bit of the soaking liquid in the sauce.
Nutrition Information
Calories
603kcal
(30%)
Carbohydrates
78g
(26%)
Protein
18g
(36%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
99mg
(33%)
Sodium
33mg
(1%)
Potassium
716mg
(20%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
237IU
(5%)
Vitamin C
3mg
(3%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 603
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 78g | 26% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 99mg | 33% |
| Sodium | 33mg | 1% |
| Potassium | 716mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.