Pappardelle with Porcini Mushrooms

Pappardelle with porcini mushrooms is a classic and tasty Italian dish. Here is the recipe:

Ingredients

• 250 g of pappardelle (preferably egg-based for a richer flavor)
• 300 g of fresh porcini mushrooms
• 1 clove of garlic
• Fresh parsley to taste
• 50 ml of dry white wine
• 4 tablespoons of extra virgin olive oil
• Salt to taste
• Black pepper to taste
• Grated Parmesan cheese to serve

Preparation

1. Clean the porcini mushrooms with a damp cloth or a soft brush to remove any dirt residue. Slice them not too thinly.
2. Finely chop the garlic and parsley.
3. Heat the extra virgin olive oil in a large pan over medium-high heat and add the chopped garlic. Let it brown for a minute, making sure not to burn it.
4. Add the porcini mushrooms to the pan and sauté them until they turn golden and have released their water content.
5. Deglaze with white wine and let the alcohol evaporate.
6. Lower the heat, season with salt and pepper and cook for about 10-15 minutes, until the mushrooms are soft and flavorful.
7. Meanwhile, bring a pot of salted water to a boil and cook the pappardelle according to the package instructions, so they don’t become too soft.
8. Drain the pappardelle al dente and transfer them into the pan with the mushroom sauce.
9. Toss the pappardelle in the sauce over low heat, adding a drizzle of extra virgin olive oil and the chopped parsley.
10. Serve immediately with a generous sprinkling of grated Parmesan cheese.

Curiosity

Porcini mushrooms are highly valued in Italian cuisine for their intense flavor and meaty texture. They are fantastic when paired with pasta, especially with wide shapes like pappardelle that capture the sauce well. Be sure to use good quality porcini mushrooms to get the most flavor out of this dish. You can find fresh porcini in autumn, but if they are not available, you can also use dried porcini, remembering to rehydrate them in hot water for about 20 minutes before using.