Rating: 3.61 stars
57 Ratings
  • 5 star values: 16
  • 4 star values: 15
  • 3 star values: 16
  • 2 star values: 8
  • 1 star values: 2

We used fresh buttons and shiitake as well as dried porcini. Any combo of fresh mushrooms will work, but always include the porcini for its flavorful soaking liquid.

Everyday Food, November 2008

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Recipe Summary test

prep:
30 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling salted water, cook pasta until al dente; drain, and return to pot. Set aside. While pasta is cooking, in a small bowl, soak porcini in 1 1/2 cups hot water until tender, at least 15 minutes.

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  • Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add shallot; season with salt and pepper. Cook, stirring occasionally, until shallot begins to soften, 3 to 4 minutes. Add wine; cook until almost evaporated, 3 to 5 minutes.

  • Add button and shiitake mushrooms. Cook over medium-high heat, stirring occasionally, until mushrooms are tender and begin to brown, 6 to 8 minutes.

  • Add porcini and their soaking liquid (leaving any grit at the bottom of the bowl) and thyme to skillet. Cook, stirring occasionally, until liquid reduces by half, 2 to 4 minutes. Transfer porcini mixture to pot with pasta. Add Parmesan and remaining butter, and toss to combine. Season with salt and pepper, and serve with more Parmesan.

Cook's Notes

Soaking dried porcini mushrooms in hot water softens them and creates an intense broth used for the pasta's sauce. Find dried porcini in the international aisle of markets and gourmet stores.

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Reviews (5)

57 Ratings
  • 5 star values: 16
  • 4 star values: 15
  • 3 star values: 16
  • 2 star values: 8
  • 1 star values: 2
Rating: 5 stars
09/03/2019
This recipe was fantastic! I'm not a very big fan of mushrooms but my husband and daughter are and we all absolutely loved it! We had ordered a similar dish at a swanky downtown Chicago restaurant and they both agreed this was much better. I followed the recipe to a T and didn't make any changes. I used cavatapi noodles. I was hesitant about adding the porcini liquid but I'm so glad that I did! Delicious!
Rating: 1 stars
12/06/2017
This is a recipe no one should make, the choice of mushroom, the dry wet execution and the lack of flavor is terrible, it is unfixable, this was not a tested recipe
Rating: Unrated
09/11/2010
Yummy recipe if you like mushrooms. I added some lemon zest at the end (a trick I recently learned from one of my favorite restaurants). It took it to a whole new level. Next time, I'm going to see if sour cream adds to it as well.
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Rating: Unrated
03/31/2010
This dish is delicious, and it's really simple to prepare. It's also much more subtle in flavor than I expected it to be. Sometimes mushrooms can be overwhelming, but this was lovely.
Rating: Unrated
10/01/2009
This pasta dish is AWESOME.