Porcini Mushroom Pasta with Panna and Parmigiana
Ingredients
- 8 ounces Porcini mushrooms sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 clove of garlic minced
- 1 large shallot minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup heavy cream or 200ml panna
- 1 pound pasta mafaldine, pappardelle, tagliatelle
- 1/2 cup freshly grated parmigiana cheese plus more to taste
Instructions
- Bring a large pot of salted water to a boil for cooking the pasta.
- In a large skillet over medium-high heat melt the butter and olive oil. When the butter foams, add the shallot and garlic and sauté until the garlic is golden and the shallots are soft.
- Add the porcini mushrooms, mix and sauté for about 5 minutes.
- Add the salt and pepper and continue to sauté on low while waiting for the pasta to cook.
- When the pasta has about 5 more minutes left for cooking, add the heavy cream or panna into the mushroom mixture.
- Mix until the sauce has become well mixed and creamy. If the sauce is too thick you can add a 1/2 of a cup of the pasta water to the sauce to loosen it up a bit.
- Taste and adjust salt and pepper if necessary. Add the Parmigiana cheese.
- Drain your pasta, and toss the pasta with the mushroom sauce and mix well.
- Serve immediately with extra Parmigiana on top!
Check out my information page on Porcini Mushrooms!
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