Pasta Porcini

This Northern Italian recipe comes from the year Deb taught school in Trieste, Italy.

by John Muñoz and Deb Gulluzzo

Bolete. Photo by Hugh Smith

It’s simple, rich and flavorful, making it a great first course or side dish.

Objective:

Main Course

Total Time:

TBD

Yield:

TBD

Suggested Mushrooms:

Boletus edulis (porcini, penny bun, king bolete)

Ingredients

½ cube butter

1 oz. dried porcini (Boletus edulis & co.), reconstituted in warm water and drained.

1 C panna, heavy cream or crème fraiche

1 cube beef or porcini boullion

1 lb. good quality dried pasta

Method

1. Melt ½ cube butter

2. Add 1 C panna*

3. Add 1 beef or porcini boullion cube – simmer

4. Add reconstituted dried boletes, chopped fine - simmer. You can add judicious amounts of the mushroom soaking liquid, but so do sparingly or the sauce will be too thin.

5. Cook 1 lb. pasta. A good chunky pasta with lots of curves to hold the sauce, such as rotini or radiattore, works well.

6. Toss pasta with sauce and serve to your lucky guests.

* Panna is a special Italian cream. You can substitute heavy cream or crème fraiche

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