Pappardelle porcini mushroom pasta - Italian recipe
A cosy and comforting Italian pasta recipe featuring ribbons of pappardelle tossed in a creamy and earth porcini mushrooms sauce. A timeless dish, perfect for family dinner or for a romantic date night.
Servings: 4 people
Calories: 265kcal
Equipment
- 1 Chopping board
- 1 Chopping Knife
- 1 fruit knife to remove the soil from the porcini stem
- kitchen paper
- 1 large frying pan
Ingredients
- 600 gr fresh porcini 22 oz
- 2 garlic clove
- 3 tablespoon extra virgin olive oil
- 50 gr unsalted butter 1.78 oz
- 15 gr clean Italian flat parsley 0.53 oz
- 100 ml pasta water from the cooking 3.6 oz
- 100 ml white dried wine 3.6 oz
- 250 gr dried pappardelle or 500 gr fresh pappardelle 8.82 oz or
- Salt and black pepper to taste
Instructions
- If the mushroom has some soil attached to the bottom of the stem, gently remove it with a knife. Make sure to slice carefully to preserve as much meat as possible. Using a damp kitchen paper clean, all the parts of the mushroom. Replace the kitchen paper if it becomes too dirty.
- Cut the porcini in chunks on a chopping board and set them aside. Chop the garlic and the washed parsley on a chopping board.
- Add the olive oil, garlic and a parsley stem in a large pan. Sauté over low heat for 10 minutes or until the garlic is lightly golden.
- Discard the parsley's stem. Add the porcini and cook over medium. The mushrooms will starts to release their water, and let it cook on high heat for 15 minutes, stir occasionally. Deglaze the white wine and let it evaporate on high heat. Add the butter, black pepper, salt, and the chopped parsley, and cook until the butter is melted. Adjust with salt if necessary. Turn off the heat and set it aside.
- Cook the pappardelle according to package instructions. Once the pappardelle are ready, reserve 100 ml of pasta water. Add the pappardelle in the porcini sauce along with reserved water and toss over low heat, until the porcini sauce is creamy. Serve immediately the pappardelle porcini with grated Parmigiano Reggiano cheese.
Notes
Storage
The best way to store leftovers is in the fridge. Place them in an airtight container to keep them fresh for about three days. For the best results, reheat the pasta with a knob of butter and a plash of water over a gentle heat on a frying pan until is warm enough. This pappardelle with porcini also freezes well! Once it has completely cooled, transfer the leftovers into small airtight containers and place them in the freezer. It will stay fresh for up to one month. When needed, defrost the pasta in the fridge for 12 hours before reheating, then follow the instructions above.cozy recipe, easy pasta, mushroom, pasta, porcini
