As autumn sets in, the forest presents an abundance of harvests, and one of the most prized treasures of the season is the boletus mushroom. But do you know the best way to truly savor their flavor? Look no further than a traditional recipe for fresh porcini pasta, prepared in the authentic Italian style.
Fresh Porcini Pasta – A Taste of Italy
Mushroom pasta is a classic autumn dish, crafted with simple yet high-quality ingredients. Tagliatelle Porcini is a gem of traditional Italian cuisine that is not only easy to prepare, but also ready in a matter of minutes, offering a creamy taste without the need for cream. What's more, this dish is suitable for both vegetarians and vegans. So, let's dive into the recipe for fresh porcini pasta, just like they make it in Italy!
Italian Recipe for Fresh Porcini Pasta – Tagliatelle Porcini
Although we often associate tagliatelle with porcini mushrooms, rest assured that you can also use pappardelle, fettuccine, or even spaghetti if that's all you have on hand. Here's a list of the ingredients you'll need to prepare four delightful portions:
- 480g of tagliatelle or other fresh pasta (homemade or store-bought)
- 450g of porcini mushrooms
- Approximately 150ml of vegetable broth
- 2 cloves of garlic
- 3 tablespoons of extra virgin olive oil
- Fresh parsley
- Salt
- Black pepper
To begin, clean the mushrooms by gently rubbing off the dirt with a damp cloth, without rinsing them under water. Make sure to thoroughly rub the cap, remove any bits of bark from the stem, and cut off the end. Slice the mushrooms and heat 3 tablespoons of extra virgin olive oil in a pan. Peel the garlic cloves, lightly crush them, and sauté them with the mushrooms and half of the finely chopped parsley for 3 to 5 minutes. The cooking time may vary depending on the size of your porcini, but they should retain their shape.
Set aside half of the mushrooms and mix them with a few spoonfuls of vegetable broth. While stirring, gradually add more broth to achieve a velvety creaminess. Season the mushroom sauce with salt and set it aside.
Cook the pasta al dente and drain it. In a pot, gently heat the diluted mushroom cream with a few spoonfuls of vegetable broth. Add the pasta to the pot and let it simmer for a few moments, gently stirring to avoid breaking the pasta. If needed, add a few more tablespoons of broth. Remove from heat, add the whole mushrooms, and season with black pepper. Serve the fresh porcini pasta hot, garnished with fresh parsley and freshly ground black pepper!
For more ideas on pasta dishes, you might be interested in learning what to put in a cold pasta salad. But for now, enjoy the exquisite flavors of this authentic Italian recipe!
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