Hello, fellow food enthusiasts! Today, I’m excited to bring you a dish that’s especially close to my heart: a Creamy Porcini Mushroom Pasta with an exquisite touch of truffle oil. Ah, just typing it makes my mouth water!
Mushrooms, particularly porcini, have always had a certain magic about them. They remind me of quiet walks through the woods during my childhood in the UK, where the air was crisp and the forest floor was carpeted with these earthy treasures. I’ve always loved their rich, robust flavor and how they bring a touch of elegance and depth to any dish.
This pasta dish is inspired by the rolling hills of Tuscany, where simplicity meets sophistication in every bite. The magic begins with rehydrating dried porcini mushrooms. The earthy, woodsy aroma that fills the kitchen as they’re soaking is simply divine and sets the tone for what’s to come.
Pairing these with chestnut mushrooms creates a lovely medley of textures, and when combined with the creamy sauce, it becomes a luscious blend that just wraps itself around the noodles. To finish it off, a drizzle of truffle oil—considered liquid gold by many—adds a touch of luxury that elevates the dish from a simple pasta to a truly decadent experience.
Cooking this recipe is a reminder that great meals don’t always need to be complicated. Sometimes, it’s about high-quality ingredients allowed to shine. The reserved mushroom liquid infuses the sauce with an intensified flavour without overwhelming the palate, while the Parmesan adds just the right amount of savory depth.
And let me tell you, this dish has become a favourite around our dinner table! My spouse adores it and often remarks how it feels like dining in a cozy Italian trattoria without leaving our humble abode.
This recipe is perfect for a delightful weeknight dinner or a sophisticated weekend meal paired with a crisp white wine. It’s simple enough not to cause any stress but elegant enough to impress whoever you’re sharing it with.
I truly hope you enjoy crafting this dish as much as I do. Please give it a try, and let me know how it turns out in the comments! I love hearing your thoughts and any personal touches you might have added.
Until next time, happy cooking! May your kitchen be filled with warmth, laughter, and the comforting aroma of something delicious.
Ingredients
– 250g fettuccine pasta
– 30g dried porcini mushrooms
– 500ml boiling water
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 200g chestnut mushrooms, sliced
– 150ml double cream
– 50g grated Parmesan cheese
– 2 tablespoons truffle oil
– Salt and freshly ground black pepper, to taste
– Fresh parsley, chopped for garnish
Method
1. Start by soaking the dried porcini mushrooms in 500ml of boiling water for about 20 minutes to rehydrate them.
2. While the porcini mushrooms are soaking, fill a large pot with water, add a pinch of salt, and bring it to a boil. Cook the fettuccine pasta according to the package instructions until al dente, usually about 8-10 minutes. Reserve 100ml of pasta water before draining the pasta.
3. Once the porcini mushrooms are rehydrated, remove them from the soaking liquid, reserving the liquid. Chop the porcini mushrooms into small pieces.
4. Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Add the sliced chestnut mushrooms to the pan and cook for about 5 minutes or until they start to brown.
6. Add the chopped porcini mushrooms to the pan and mix well.
7. Pour the reserved mushroom soaking liquid into the pan, being careful to leave behind any grit at the bottom of the bowl. Let the mixture simmer for approximately 5 minutes until it reduces slightly.
8. Stir in the double cream and grated Parmesan cheese, and allow the sauce to simmer gently for an additional 5 minutes, until it thickens.
9. Season the sauce with salt and freshly ground black pepper to taste.
10. Add the cooked fettuccine and a splash of the reserved pasta water to the sauce. Toss everything together until the pasta is well coated with the creamy mushroom sauce.
11. Remove the pan from heat and drizzle the pasta with 2 tablespoons of truffle oil, then toss again to combine.
12. Serve the pasta hot, garnished with freshly chopped parsley. Enjoy your Tuscan-inspired creamy porcini mushroom pasta with a truffle oil essence!
