Fettuccine with Porcini Mushrooms

17 April 2015 || Pasta, Recipes, Vegan, Vegetarian

A simple but really tasty and satisfying meal with just a few ingredients. Dried Porcini mushrooms can be kept in the cupboard and are just as good as the fresh ones!


Ingredients for 2 people:

20g dried Vorrei dried Porcini mushrooms

1 shallot or small onion

1 tablespoon Cenzino organic extra virgin olive oil

100ml dry white wine

Salt, pepper, some chopped parsley

190g Pastai Gragnanese Fettuccine

Alt="Vorrei Dried Porcini Mushrooms"


Add some warm water to the Porcini mushrooms to plump them up, leave for 30 minutes & then drain.

Peel the onion and chop finely.

Sauté the onion in the oil until golden. Add the Porcini mushrooms, let them cook for a few minutes and then pour over the white wine, Cook for a few minutes on a high heat. Add a pinch of salt, cover and simmer for 10 to 15 minutes.

Cook the Fettuccine in a large pan of salted water until al dente. Retain a ladle of the cooking water and add it to the porcini mushrooms. Simmer for a few minutes.

Sauté the drained Fettuccine in the pan with the mushrooms on a high heat for a few minutes stirring frequently.

Serve immediately with a generous sprinkling of pepper and garnish with chopped parsley.

Buon Appetito!

Of course you don’t have to use Fettuccine pasta, Spaghetti, Linguine or even Penne will be delicious too!

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