This Creamy Porcini Mushroom Pasta in an irresistibly rich and smooth sauce with aromatic garlic, thyme, and sage. The simpler – the better; that’s the case.
Hello everyone! I hope you’re doing well.
Have you been enjoying hearty and comforting meals to make chilly nights more enjoyable? As you probably noticed, my ultimate comfort food for the last couple of weeks were wild mushrooms. So far, I have shared three ideas with chanterelles (Like this Chanterelle Baked Gnocchi or Chanterelle Seared Scallop Salad), and now it’s time for porcini to shine.
Oh, the porcini! They’re so aromatic but outrageously expensive. The good thing about them that you don’t need a lot to create a stunner – just a few mushrooms will infuse the dish nicely.
I spent almost 20$ for a little bunch of porcinis (Which makes the cost of this dish over 30$. Sounds expensive? Yes, it does. But let’s consider that the price for one plate of simple pasta at the restaurant would be around 20$. And here we’ve got two very generous servings which can actually feed 3 or maybe even 4 people. We’re just unstoppable when it comes to pasta).
But there’s a funny thing. On the same day, after making this pasta, we were walking in our favourite park. On the spur of the moment, we decided to go off the paths to see if there were any edible mushrooms in the forest. The result? ½ half of a bag of beautiful mushrooms from the Boletus family (One of them – porcinis), for only 15 minutes and with almost no efforts. I guess that ½ of the bag we picked would have cost me about 100$ at the farmers’ market.
By the way. Have you ever foraged for wild mushrooms or berries? That’s a lot of fun – just make sure you know what you are foraging. And the best part is that it’s totally free!
Anyway, let’s back to this scrumptious Creamy Porcini Mushroom Pasta. As I said, porcini mushrooms are super aromatic yet delicate mushrooms. So, I wanted to make this dish decadent but not too packed with different flavours. I opted for garlic, fresh herbs, and a touch of smoked paprika. And of course, cream and butter that go so well with mushrooms.
When it comes to many types of mushrooms, it’s important to cook the moisture away before adding any oil. Cook the mushrooms in a dry pan for between 5 to 10 minutes; they will first release the water then start to be getting browned. At this point add butter, garlic, herbs, and other ingredients to make them beautifully golden and cooked through.
Also, for this recipe, I was adding the cream in a few steps. I think this is a good way if you want to get the sauce emulsified and infused. Try it every time you’ve added another portion of the cream, and you’ll notice that it’s being infused with the porcini flavour stronger and stronger!
All right, let me wrap this post up. Stay tuned as I am sharing a lovely apple idea for Canadian Thanksgiving soon (Yes, it’s Canadian Thanksgiving next Monday already!) In the meantime, if you get some fresh porcinis on your hand, please do make this Creamy Porcini Mushroom Pasta.
- About 150-200 gr. fresh porcini mushrooms
- 3 tbsp. unsalted butter
- 3-4 (or more) garlic cloves, minced
- 5-7 large sage leaves, sliced
- 1 tbsp. fresh thyme
- Salt and pepper, to taste
- A pinch of smoked paprika
- 1 cup light (10%) cream
- About 200-250 gr. dried pasta
- Clean the mushrooms from the dirt. The best way is to use a brush or soft textile. It is always better to avoid cleaning mushrooms under running water or soaking; however, if it is necessary, you can give them a very quick (just a few seconds) wash and then finish removing the dirt.
- Slice the mushrooms in a few parts. You can cut small porcinis in half or leave them whole.
- Place them onto a dry (No oil added) skillet and cook the moisture away over high medium heat, tossing occasionally, for about 5-7 minutes. They will first release some water, and once it’s evaporated, they will start turning brown. If you used water for cleaning the mushrooms, the process of cooking the moisture away might take a bit longer – they absorb water.
- Once the moisture has evaporated, add the butter, herbs, and garlic and cook it over medium heat, for about 5 minutes, until browned. Season.
- Add about ¼ cup of the cream and cook about 2 minutes, stirring often. The cream will have thickened up. Add another ¼ of the cream and continue cooking. Repeat. Once you’ve added all the cream, let it simmer for a few minutes to thicken up. Try and adjust seasoning, if necessary.
- Meanwhile, cook the pasta in salted water, as instructed on the package. Drain, reserving about 2/3 cup of water. Transfer the drained pasta into the sauce (Add some of the reserved water to thinner up the sauce, if necessary), mix to coat, and let stay for a couple of minutes to marriage the flavours.
- Serve sprinkled with some parmesan and fresh herbs, if desired.