Fusilli ai Funghi Porcini

Method

1. 1

   Put the dried porcini in a bowl and cover with warm water. Soak for 20 minutes.

2. 2

   Lift them out gently, squeeze lightly, then strain the soaking liquid through a fine sieve or coffee filter. Keep both the mushrooms and the liquid.

3. 3

   Clean and slice the fresh mushrooms.

4. 4

   Bring a large pot of salted water to a boil for the fusilli.

5. 5

   In a large pan, heat olive oil and butter over medium heat. Add shallot and cook 2 minutes until soft. Add garlic and stir for 30 seconds.

6. 6

   Add the fresh mushrooms. Cook 6 to 8 minutes, stirring occasionally, until golden and slightly reduced.

7. 7

   Add the soaked porcini and cook 2 minutes more.

8. 8

   Pour in the white wine and let it reduce for 2 to 3 minutes.

9. 9

   Add about 150 ml / 5 fl oz of the strained porcini liquid. Simmer 4 to 5 minutes. Stir in the cream and half the Parmesan. Season with salt and pepper.

10. 10

    Cook the fusilli until al dente. Reserve some pasta water, then drain.

11. 11

    Add the fusilli to the sauce. Toss well, adding a splash of pasta water until glossy and silky.

12. 12

    Finish with parsley and the remaining Parmesan. Serve immediately.

13. 13

    Dish type

14. 14

    Main course / gourmet Italian pasta

15. 15

    Garnish & serving suggestion

16. 16

    Top with extra Parmesan, parsley, cracked black pepper, and a few sautéed mushroom slices. Serve with a crisp white wine.

17. 17

    Notes

18. 18

    Fresh porcini are seasonal; cremini work well with dried porcini for deep flavor. Do not wash mushrooms under lots of water or they can become soggy.

19. 19

    Time

20. 20

    35 minutes

21. 21

    Difficulty

22. 22

    Easy to medium

23. 23

    Calories

24. 24

    About 620 kcal per serving