Porcini Mushroom Pasta with Sage and Rosemary
A taste of Italy
Well known all over the world for its simple yet flavoursome dishes, Italian cuisine is truly fascinating. Most of the times, a humble pasta dish can be easily transformed into a celebration of all things Italian. It sure is the case with this amazing porcini mushroom pasta recipe.
Today’s recipe is indeed a celebration of autumnal Italian cuisine. Finding fresh porcini mushrooms is a celebration by itself, both for the Italians and for any mushroom lover all over the world. This simple porcini mushroom pasta, seasoned with sage and rosemary is a rich, autumnal dish, packed with the earthy flavour of the mushroom which is beautifully complimented by the strong flavours of sage and fresh rosemary. As difficult as it may be to find the fresh porcini mushrooms in England, it is usually common to find them sold dried in most of the big supermarkets at the Italian food section. Using dried mushrooms it usually is just as good as using them fresh – just make sure you soak them in water before using them in any recipe.
For this recipe I used a short, dry pasta named “treccine” – which is very close to “trofie” kind of pasta. It is a short, hand-made, dry, egg pasta, rolled on a plane surface in a form of a 3-4 cm long roll, and this type of pasta works well with creamy and chunky sauces. Alternatively, you could use tagliatele or taglierini, or other different type of short smooth pasta.
Taste of Italy: Porcini mushroom pasta with sage and rosemary
- 200 grams treccine or trofie pasta
- 200 grams fresh porcini mushrooms
- 2 leaves of fresh sage
- 2 garlic cloves
- 30 grams butter
- 20 ml olive oil
- 100 ml double cream
- one spring of fresh rosemary
- freshly ground black pepper
- 50 grams Grana Padano or Parmigiano Reggiano cheese
- Boil the pasta in salted water for 2 minutes less than the time indicated on the package.
- Cut the mushrooms into thin slices then fry them in a wide dry pan for about 2-3 minutes. Add the chopped sage, the bruised garlic cloves and then the oil and the butter and keep on frying for another 4-5 minutes. Season with salt.
- When the pasta is done, transfer it into the pan along with 4-5 tablespoons of the water they were boiled in. Cook for about 2-3 minutes, until all the water is evaporated, then add the cream and keep cooking for another 3 minutes.
- At the end, season with freshly chopped rosemary and ground black pepper.
tips & tricks:
- Save a few slices of mushroom to dry-fry them in a separate pan for 2-3 minutes, then add a few drops of olive oil and continue frying for about 2 minutes. Use them to decorate the plate.
- Serve the pasta right after is done, seasoned with freshly ground black pepper and some shavings of Grana Padano or Parmigiano Reggiano cheese.
- Don't forget a bottle of good Italian white wine 🙂