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Pasta with porcini mushrooms: a classic recipe

A classic Italian first course: pasta with porcini mushrooms. Perfect for an autumn lunch: quick and easy.

Pasta with porcini mushrooms is a typical autumnal first course, for example as a home-made Sunday lunch. The intense perfume of the porcini mushroom makes this dish an outstanding autumn attraction. Simple to prepare, and also highly tasty if made with dried porcini. We advise you to always use top quality ingredients, in order to achieve top quality results. Porcini mushrooms contain little protein and few calories, but are rich in mineral salts and vitamins. You need few extra ingredients to make a strikingly tasty pasta dish.

Let’s look at the recipe!

 

Recipe for pasta with porcini mushrooms

Ingredients:

  • 320 gr of short pasta
  • 60 gr of dried porcini mushrooms
  • 200 ml fresh cream
  • 1 onion
  • 1 cup of white wine
  • olive oil
  • salt
  • pepper
  • parsley
  • 50 gr of grated parmesan cheese

Preparation:

Place the dried porcini in a bowl, cover it with hot water, and allow them to soften for about ten minutes. Chop the onion and stir fry it in a frying pan with olive oil. Add the drained and squeezed mushrooms and fry lightly. Add some of the water used previously to soften the dried mushrooms, then the white wine.

Now add the cream and parsley and adjust the saltiness. Cook until you obtain a creamy mixture. Meanwhile, cook the pasta and drain while still al dente. Pour the pasta into the mushroom sauce and add the grated parmesan and a sprinkle of black pepper, and stir fry for a minute.

And… buon appetito!

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