Pasta Porcini
This Northern Italian recipe comes from the year Deb taught school in Trieste, Italy.
by John Muñoz and Deb Gulluzzo
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Boletus edulis. © hunter_bunter (CC-BY-NC) (from inaturalist.org, obs. 326051439)
Method
Reconstitute dried porcini in warm water for about 20 to 30 minutes. Strain through a coffee filter, reserving liquid, then finely chop the mushrooms.
Bring a large pot of water to a boil.
Melt ½ cube butter over low heat.
Add 1 cup panna, 1 beef or porcini bouillon cube, chopped boletes, and a splash or two of the strained mushroom soaking liquid (sparingly or the sauce will be too thin).
Cook 1 lb. pasta until al dente (about 8 to 12 minutes).
Toss pasta with warm sauce and serve to your lucky guests.
Recipe contributed:
December
2003
Deb and John brought this to Wine & Mushroom a few years ago and it is truly a simple and magnificent thing, one of the best mushroom dishes I've ever had. And it's bolete season!
It’s simple, rich, and flavorful, making it a great first course or side dish.
Objective:
Main course
Total Time:
About 45 minutes
Yield:
4 to 6 servings
Suggested Mushrooms:
- Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris)
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Ingredients
½ cube butter
1 oz. dried porcini (Boletus edulis & co.)
1 cup panna*, heavy cream, or crème fraîche
1 cube beef or porcini bouillon
1 lb. good quality dried pasta (a good chunky pasta with lots of curves to hold the sauce, such as rotini or radiatori, works well)
* Panna is a special Italian cream. You can substitute heavy cream or crème fraiche.