Fresh porcini mushroom pasta sauce with garlic and parsley
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Porcini mushroom sauce for pasta
Fresh porcini are wonderfully aromatic and simply melt in your mouth. Sadly, local porcini are getting harder to find in Italy as the woodlands where they grow disappear. The best local restaurants still forage for them, but most porcini are now imported from Eastern Europe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Cuisine: Italian
- Diet: Gluten-Free, Vegetarian
Ingredients
- 300 g (10 oz) fresh porcini mushrooms
- 2 garlic cloves, peeled
- A small bunch of parsley, stems removed
- 2 tablespoons olive oil
- 30 g (2 tablespoons) butter
- Salt and pepper
- Pasta for 6 (about 500 g / 1 lb)
- Grated Parmesan, to serve
Instructions
- Clean the mushrooms well: peel off the very dirty parts and rub them with a damp paper towel (washing makes them soggy).
- Cut the mushrooms into small 5 mm (¼ in) cubes.
- Finely chop the parsley and garlic, ideally with a mezzaluna.
- Cook the pasta in boiling salted water until al dente.
- Meanwhile, stir-fry the mushrooms in the olive oil until slightly softened, about 2 minutes.
- Add the parsley and garlic and cook for 1 more minute. Turn off the heat and season with salt and pepper.
- Toss with the drained pasta, the butter and Parmesan.
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