Porcini Mushroom Pasta Delight

A delicious second course for the whole family). I brought the recipe for this delicious light dish from Italy. I first tried this dish in a restaurant in the center of Rome and I became interested in how it was prepared. Later, while sunbathing on the beach in Piesaro, I overheard the recipe itself. I found the phrase at the end very interesting: “And under no circumstances should you add Parmigiano, it will take away the taste of the mushrooms!”
cook time: 40 min
Isla Thatcher
Porcini Mushroom Pasta Delight

Nutrition Facts (per serving)

169
Calories
7g
Fat
19g
Carbs
5g
Protein

Ingredients (4 portions)

Basic:

Garlic 3 clove
Olive oil (extra virgin) 50 g
Salt to taste
Pepper to taste
Parsley 40 g
Bulb onions 1 pc
Cream 200 g
Pasta 400 g
White mushrooms (fresh) 800 g

Recipe instructions

Step 1

Step 1
Wash, peel, and drain fresh mushrooms in a colander. Just in case, I kept it in salted water for 30 minutes (1 tablespoon of salt per 1 liter of water).

Step 2

Step 2
Place the mushrooms on cloth napkins and dry.

Step 3

Step 3
Pour extra virgin olive oil into a frying pan, heat it up, add 3 cloves of garlic, cut into halves. Fry the garlic and remove.

Step 4

Step 4
Place the chopped onion in a frying pan and fry until golden brown.

Step 5

Step 5
Add mushrooms to the fried onions. First fry over high heat to allow the moisture to evaporate. Add a little chopped parsley and fry the mushrooms over medium heat until tender.

Step 6

Step 6
Meanwhile, fill the pan with water and open the package of pasta.

Step 7

Step 7
Cook the pasta for the time indicated on the package. Then set it aside from the stove and keep it covered for about 2 minutes. Place in a colander, let the water drain, put back into the pan and season with olive oil to prevent sticking. Cover with a lid. Add cream, parsley, salt and peppers to the pan with mushrooms. We continue to fry. If it turns out too thick, you can add boiling water from the kettle.

Step 8

Step 8
Place the pasta on plates in portions and pour porcini mushroom sauce on top. Bon appetit! And under no circumstances should we sprinkle it with cheese, it will take away the taste of the mushrooms!

Additional rubrics

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