Here’s another meat-free Monday to fill your bellies with! I’ve always enjoyed mushroom pasta, I’ve had it in such a variety of ways, in tomato sauce, with cream but this is by far my favourite! This is my Zio Mario’s specialty so big shout out to him for teaching me how to perfect this one! The secret here is using the porcini stock to get that extra mushroom kick! I also find that the white wine isn’t always necessary but if you’re a fan, feel free to throw it in!
I was able to get hold of some great wild mushrooms at my local supermarket, if I’m honest I don’t know all their names, but it looked like there were oyster mushrooms, some standard white closed cup and then a couple of different varieties! Check what you can get hold of at your supermarket or local grocer so you can add something new to your dish! It’s a little extra work to clean and prep them, but it’s worth the TLC.
I also love using our dried chilli flakes – the ones I’m using at the moment are actually our homegrown chillis from last year! They are super strong so I went easy with just 1 Tsp, but you adjust yours to taste – you can always sprinkle more on top if you want that extra kick!
If you’re catering for vegans, feel free to amend the pasta you use, I just love using fresh egg pasta with this dish – it just has a different texture to dried and it’s so readily available here in Italy I just couldn’t resist!
Serves: 5 people
Prep time: 15 minutes Cook time: 45 minutes Total time: 1 hour
Ingredients 30g Dried porcini 2 Porcini stock cubes 4 Small Garlic cloves, finely chopped 1 Tsp Dried chilli flakes 400g Mixed fresh mushrooms, sliced/roughly chopped Large bunch parsley, roughly chopped 500g Fresh egg tagliatelle 3 Tbsp Olive oil 1 Tsp Salt 1/4 Tsp Pepper Optional: 1/2 Cup White wine
Soak the dried porcini in 700ml boiling water and crumble in the 2 porcini stock cubes. Set aside. Place a large saucepan filled with water on to boil for the pasta.
Place a large frying pan (ideally one with a lid) on a medium-high heat, after 2-3 minutes add olive oil and reduce to medium heat. Add garlic and dried chilli and fry for 1 minute before adding all the fresh mushrooms.
Season with a little salt and pepper, stir occasionally and leave it to cook for around 5 minutes. If using, add white wine now and cook until all the alcohol burns off before moving onto the next step.
Once they start to soften, add the rehydrated porcini mushrooms and 500ml of the water – set the remaining liquid aside incase you need it later. Stir to combine with all the mushrooms and then place the lid on, slightly ajar and simmer for around 20-25 minutes.
After 20 minutes, the liquid should have reduced by half – remove from the heat and add half the chopped parsley. Set aside.
Salt the boiling water and cook the fresh pasta as per cooking instructions – usually around 3-4 minutes.
Add cooked pasta into the mushrooms and stir to combine – if you feel it needs some extra liquid, using the additional 200ml stock you set aside early and gradually pour it in whilst you combine.
Serve and sprinkle some additional parsley on top.