Pasta Porcini
This Northern Italian recipe comes from the year Deb taught school in Trieste, Italy.
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Bolete. Photo by Hugh Smith
It’s simple, rich and flavorful, making it a great first course or side dish.
Objective:
Main Course
Total Time:
TBD
Yield:
TBD
Suggested Mushrooms:
- Boletus edulis (porcini, penny bun, king bolete)
Ingredients
½ cube butter
1 oz. dried porcini (Boletus edulis & co.), reconstituted in warm water and drained.
1 C panna, heavy cream or crème fraiche
1 cube beef or porcini boullion
1 lb. good quality dried pasta
Method
1. Melt ½ cube butter
2. Add 1 C panna*
3. Add 1 beef or porcini boullion cube – simmer
4. Add reconstituted dried boletes, chopped fine - simmer. You can add judicious amounts of the mushroom soaking liquid, but so do sparingly or the sauce will be too thin.
5. Cook 1 lb. pasta. A good chunky pasta with lots of curves to hold the sauce, such as rotini or radiattore, works well.
6. Toss pasta with sauce and serve to your lucky guests.
* Panna is a special Italian cream. You can substitute heavy cream or crème fraiche