Mushroom Month: Porcini Mushroom Tagliatelle
It’s nearing the end of September, which means we don’t have long until #MushroomMonth is over! But not to worry, we still have a few porcini recipes for you to try. If you haven’t read them already, we have written recipes for Porcini Risotto and Porcini Mushroom Soup - all beautifully delicious recipes. For today, we present to you the recipe for Porcini Mushroom Tagliatelle. It is a well-loved dish in our Hotel Miramonti restaurant Menu - but you don’t have to travel so far to give it a taste, you can cook it within the comfort of your own kitchen as it is so easy and simple to make!
This dish is particularly fantastic for vegetarians, so if you follow a meat free diet! Thanks to the delicious, umami taste of the mushroom - it will create a simple, but flavourful pasta plate that is perfect for any time of the year. The textures are wonderful. The softness of the pasta, as well as the creamy texture of the sauce and the meatiness of the mushrooms; make it simply harmonious.
If you ever decide to visit the Italian Alps, this is the perfect dish for you to try. Thanks to the ideal climate and environment of Northern Italy, wild mushrooms are incredibly abundant. To find the fabled gourmet delicacy, you should look for Chestnut Trees, as Porcini mushrooms flourish beside them - just give the ground a little dig and you should be able to find clusters of Porcini. Mushrooms are found beside trees because of their mutual relationship for exchanging quintessential nutrients. Many local Italians call it a ‘past time’ to make their way into the forests to forage edible mushrooms.
Not only are the mushrooms marvellous, but the dairy products of the area are too! The fresh cream and butter from this Alpine region of Italy are beautifully creamy and delicious. Italian farmers take their cattle up to the mountains, allowing the cows to eat high-quality grass from the mountain pastures or ‘alpages’. As a result, they produce the most excellent quality dairy products. Thus, a mixture of both fresh mushrooms and cream, would be a marvellous combination of ingredients.
So, without further ado, here is the Porcini Mushroom Tagliatelle recipe:
1. Soak the dried porcini mushrooms in a bowl filled with hot water, leave it for about 15-20 minutes until soft. If you are using fresh porcini, just run them under some water to clean them. Once they’re rehydrated, take them out and slice the porcini mushrooms into smaller pieces.
2. Splash some olive oil on a heated pan, then fry the garlic for a minute until it is aromatic.
3. Toss the mushrooms with the garlic, and let it cook for a few minutes.
4. Add some salt and pepper to taste, then pour the fresh cream along with the parsley. Cover the pan with a lid, and let it cook for about 20 minutes, allowing the cream to reduce.
5. Tip the cooked tagliatelle pasta into the cream and turn up the heat. Stir the pasta until it has absorbed some of the sauce.
6. Top it off with freshly grated parmesan and finito!
250 grams dried porcini mushrooms (or fresh if accessible)
1 tbsp olive oil
2 cloves of garlic
150 ml fresh cream
Salt and pepper, to taste
450 grams tagliatelle pasta, cooked
A handful of parsley, chopped
Grated parmesan cheese, to garnish
Now that you know how to make Porcini Tagliatelle, pair it with a side of the finest Italian Wine for the perfect combination! Do you want to experience fresh porcini? Come and stay at the Miramonti Boutique Hotel, where you can Hike in the Alps, enjoy our Hotel Spa and even relax in our Cigar Lounge.
For more articles about Italian Cuisine, read our blog: