Porcini Recipe
fettuccine, dried porcini & mixed mushrooms, cream sauce, truffle oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Mushrooms
Cream Sauce
Finishing Touches
Method
Pasta Preparation
- 1
Cook Fettuccine
In a large pot of boiling salted water, add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Mushroom Preparation
- 2
- 3
Sauté Mixed Mushrooms
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped porcini mushrooms and the mixed fresh mushrooms. Sauté for about 5-7 minutes until the mushrooms are tender and browned.
Cream Sauce Preparation
- 4
Make the Cream Sauce
Add minced garlic to the skillet with mushrooms and cook for an additional minute until fragrant. Pour in the heavy cream and stir to combine. Bring to a gentle simmer.
- 5
Add Cheese and Season
Stir in the Parmesan cheese until melted and smooth. Season with salt and black pepper to taste. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
Combine and Serve
- 6
Combine Pasta and Sauce
Add the cooked fettuccine to the skillet with the cream sauce. Toss gently to coat the pasta evenly. Drizzle with truffle oil and toss again.
- 7
Garnish and Serve
Garnish with chopped fresh parsley before serving. Serve immediately and enjoy your Porcini fettuccine!
