Hello, lovely readers! Today, I’m thrilled to share with you a dish that feels like an indulgent weekend trip to the heart of Tuscany: Creamy Porcini Mushroom Pasta with Truffle Oil Drizzle. This recipe is one of those that brings comfort and luxury together in a single bowl, making it perfect for a cozy dinner at home.
Mushrooms are an absolute favorite in our household. There’s something incredibly satisfying about their earthy flavor and delightful texture. For this dish, I’ve chosen porcini mushrooms as the star ingredient, with their deep and robust taste. Paired with the smooth creaminess of double cream and the aromatic essence of truffle oil, this pasta dish is set to become a regular on your dinner table.
Before we dive into the cooking process, let’s talk a bit about the ingredients. It’s always amazing how a few simple, high-quality items can come together to create something extraordinary. We start with dried porcini mushrooms, which are a pantry staple worth having. They not only pack a punch in terms of flavor but also create a wonderfully rich soaking liquid that becomes part of our sauce.
The other key player here is fettuccine pasta – its flat, slightly wide shape perfectly clings to the creamy sauce we’ll be whipping up. And no Italian-inspired dish would be complete without a touch of Parmesan cheese, which adds a lovely, tangy note.
Now, a quick note on the truffle oil. If you’ve never used it before, you’re in for a treat. Just a drizzle of this liquid gold elevates the dish to new heights of savory delight. While it can be a bit of a splurge, a little goes a long way, so your bottle should last a while.
Let’s get cooking!
Ingredients:
– 250g fettuccine pasta
– 30g dried porcini mushrooms
– 200ml warm water
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 3 garlic cloves, minced
– 200ml double cream
– 60ml white wine
– 30g grated Parmesan cheese
– 1 tsp truffle oil
– Salt and black pepper to taste
– Fresh parsley, chopped (optional, for garnish)
Method:
1. Rehydrate the dried porcini mushrooms in 200ml of warm water for about 20 minutes.
2. While the mushrooms are soaking, cook the fettuccine pasta according to the package instructions. Drain and set aside.
3. Drain the porcini mushrooms, reserving the soaking liquid. Chop the mushrooms finely.
4. Heat 2 tbsp of olive oil in a large pan over medium heat.
5. Add the finely chopped onion and cook until softened, about 5 minutes.
6. Add the minced garlic and chopped porcini mushrooms to the pan, cooking for another 3 minutes.
7. Pour in 60ml of white wine, stirring and letting it reduce for about 2 minutes.
8. Reduce the heat to low and stir in the double cream and reserved mushroom soaking liquid. Simmer gently for 5-7 minutes, until the sauce thickens slightly.
9. Season with salt and black pepper to taste.
10. Add the cooked fettuccine to the pan, tossing to coat the pasta in the sauce.
11. Stir in the grated Parmesan cheese.
12. Drizzle with 1 tsp of truffle oil before serving.
13. Garnish with fresh parsley if desired. Serve immediately.
And there you have it – a sumptuous, restaurant-worthy meal that you can enjoy in the comfort of your home. Whether it’s a date night, a special occasion, or simply a craving for something extraordinary, this creamy porcini mushroom pasta is sure to impress.
Don’t forget to let me know how it turns out for you! Happy cooking, everyone.
Cheers,
Al
Ingredients
– 250g fettuccine pasta
– 30g dried porcini mushrooms
– 200ml warm water
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 3 garlic cloves, minced
– 200ml double cream
– 60ml white wine
– 30g grated Parmesan cheese
– 1 tsp truffle oil
– Salt and black pepper to taste
– Fresh parsley, chopped (optional, for garnish)
Method
- Rehydrate the dried porcini mushrooms in 200ml of warm water for about 20 minutes.
- While the mushrooms are soaking, cook the fettuccine pasta according to the package instructions. Drain and set aside.
- Drain the porcini mushrooms, reserving the soaking liquid. Chop the mushrooms finely.
- Heat 2 tbsp of olive oil in a large pan over medium heat.
- Add the finely chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and chopped porcini mushrooms to the pan, cooking for another 3 minutes.
- Pour in 60ml of white wine, stirring and letting it reduce for about 2 minutes.
- Reduce the heat to low and stir in the double cream and reserved mushroom soaking liquid. Simmer gently for 5-7 minutes, until the sauce thickens slightly.
- Season with salt and black pepper to taste.
- Add the cooked fettuccine to the pan, tossing to coat the pasta in the sauce.
- Stir in the grated Parmesan cheese.
- Drizzle with 1 tsp of truffle oil before serving.
- Garnish with fresh parsley if desired. Serve immediately.
