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Home » Specific Diets » Vegetarian

Published: Jul 19, 2022 · Modified: Oct 9, 2022 by Jacqui

Tagliatelle with Porcini Mushrooms


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A porcini pasta recipe from Tuscany.

The deliciousness of pasta with porcini mushrooms can only be understood by those who have had the pleasure of eating it. This tagliatelle with porcini is an Italain classic that’s really easy to make. You just need some good quality porcini, wine, garlic, wild mint or thyme. So, definitely worth going mushroom hunting for (even in your local supermarket!).

tagliatelle with porcini mushrooms

Le tagliatelle ai funghi porcini.

I will never forget the first time my hubby took me mushroom hunting in the woods and we found a beautiful large porcini mushroom! My excitement was truly childlike! I was expecting to take it home to cook but my hubby insisted we eat it raw, there in the woods! All I can say is Amazing with a capital A!

tagliatelle with porcini

Mushroom hunting in Italy.

Here in Italy, mushroom picking is a popular pastime. In late summer/early autumn and spring, when the weather is right and the ground still soft from recent rains, the Italians take to the woodlands with baskets on their arms to search for mushrooms.

ingredients for tagliatelle with porcini on wood work surface
Step 1 Gather your ingredients. If you don’t have fresh porcini use frozen or dried with another type of mushroom.

There are quite a few species that they search for, but porcini are the treasure of the hunt. They are also among the most difficult to find. It may be possible to discover a carpet of chanterelles (finferli in Italian) but not porcini! They tend to hide in the darker crevices under leaves and detritus.

Step 2 Peel the garlic and cut the mushrooms into smallish pieces. If using dried porcini soak them in warm water first.

So, if you are not in the know about specific spots where this mushroom might pop up, it can often be a frustrating search (hence the excitement when a porcino is found!)

porcini and cremini mushrooms cooking in frying pan
Step 3 Sauté the mushrooms in olive oil. Then add wine and wild mint or thyme.

Porcini means piglets in Italian.

The name porcini actually means “piglets” in Italian. For the French they are cèpe, for the Germans steinpilz meaning stone mushroom and the English also call them cep or ‘penny buns’. The term ‘porcini mushroom’ actually refers to a few different species.

pats of butter in frying pan with porcini and cremini mushrooms
Step 4 Add some butter to the mushrooms and simmer until the butter has melted.

The most highly appreciated from a culinary point of view is Boletus edulis, or the king bolete. This is usually the mushroom people refer to when they say porcini and this is the one the Italians use in their cuisine to make some of the most delicious dishes in their repertoire! (in my opinion anyway!)

ready porcini pasta sauce
Step 5 When the mushrooms are ready, remove from the heat and cook the pasta.

Which are better; fresh, frozen or dried porcini?

Among the most popular ways to cook Boletus edulis in Italy are in risotto or with pasta like this tagliatelle with porcini recipe.  Since fresh ones are hard to come by, seasonal and expensive when bought, many people (even in Italy) use dried or frozen mushrooms instead.

cooked tagliatelle in pan with mushrooms
Step 6 Cook the tagliatelle al dente, save a little pasta cooking water, drain and add to the mushrooms.

Personally, I find the taste of dried ones a little strong, especially with pasta. So, when I use them, I add other fresh mushrooms too. Frozen porcini are a good substitute for fresh. They still retain the aroma and nutty flavour that porcini lovers know so well and are very similar in consistency to fresh ones when cooked.

tagliatelle with porcini mushrooms mixed together in pan
Step 7 Mix the tagliatelle and porcini mushrooms together in the pan over a low heat.

Mushrooms for this recipe.

I have made this porcini pasta recipe with just fresh porcini, and with a combination of dried or frozen ones together with other mushrooms like cremini. Using different mushrooms not only reduces the cost of making this, but the other mushrooms add the meaty texture of fresh fungi that frozen and dried mushrooms don’t have.

If you can get your hands on fresh or frozen porcini, do use them. But, you can also use dried ones soaked in water. If you do, look for large or whole dried ones. They are better than packets with lots of small pieces.

tagliatelle with porcini mushrooms
Step 8 Serve your tagliatelle with porcini as is or with grated Parmigiano.

This recipe is originally from Tuscany but porcini are cooked with pasta throughout the Italian peninsula. Some recipes are pretty simple like this one (just the mushrooms, wine, garlic and wild mint or thyme)  but others include vegetables such as peas or meat such as speck or sausage.

tagliatelle with porcini mushrooms

What pasta to use.

Tagliatelle is the most traditional kind of pasta to go with porcini because it’s a rich pasta and soaks up all the sauce but pappardelle or fettuccine will work too. I usually use fresh homemade or store-bought pasta. Of course, you can also use dried.

If you make this recipe I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you.

Buon appetito!

Other delicious pasta recipes with porcini mushrooms you should check out!

  1. Potato and porcini mushroom cannelloni (manicotti)
  2. Paccheri with porcini, speck and pistachio
  3. Pasta alla Boscaiola (woodman’s pasta)
  4. Lasagna bianca with mushrooms and burrata
  5. Gluten free pasta with porcini and chicken livers

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tagliatelle with porcini mushrooms

This recipe was originally published in 2107 but has been updated with new images and text.

tagliatelle with porcini mushrooms

Tagliatelle with porcini mushrooms

Jacqueline Debono
The deliciousness of pasta with porcini can only be understood by those who have had the pleasure of eating it. It’s an easy dish to make as long as you can find good quality porcini. So definitely worth going mushroom hunting for (even in your local supermarket!).
5 from 43 votes
Print Recipe Save Recipe Saved!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine Italian, Mediterranean, Tuscany
Servings 4
Calories 294 kcal

Ingredients
  

  • 400 g tagliatelle (14oz) fresh or dried
  • 500 g fresh or frozen porcini mushrooms (17oz) or 250 g porcini and 250 g cremini. See recipe notes about using dried porcini
  • ½ glass white wine
  • 3-4 fresh nepitella small leafed wild mint sprigs or thyme or parsley
  • 2-3 tbsp extra virgin olive oil
  • 2 garlic cloves peeled
  • 2 tbsp unsalted butter
  • salt and pepper to taste and salt for pasta cooking water
  • Parmigiano Reggiano grated or vegetarian parmesan (optional)

Instructions
 

  • Put water on to boil for the pasta. Add salt once it starts to boil.
  • Clean the fresh mushrooms by cutting off the end of the stalk. It would be better not to rinse with water, given that the fungus absorbs it. You can use a small brush to remove any soil, or a damp cloth.
  • Cut the mushrooms into pieces
  • Fry the peeled garlic cloves in the olive oil, then remove them when golden and add the mushrooms.
  • Cook them for about 3-4 minutes until they start to brown. If using frozen mushrooms add after the fresh ones have browned a little
  • Add wine and nepitella or thyme, increase the heat and cook until the alcohol has evaporated
  • Reduce the heat and add salt and pepper.
  • Continue to cook for about another 10-15 minutes. Lower the heat once mushrooms are cooked through and add the butter. When the butter has melted remove the pan from the heat.
  • Cook the pasta in salted boiling water, remove a glass of the pasta cooking water to be used later and then drain and add the pasta to the pan with the mushrooms and butter.
  • Toss everything together over a low heat. The pasta absorbs liquid very quickly so if it looks too dry, add a little of the pasta cooking water at a time until you get the right creaminess.
  • Serve immediately with grated parmigiano or vegetarian parmesan as required.

Notes

If you want you can also add peas to this recipe very easily after adding the wine.
Tagliatelle is the most traditional kind of pasta to go with porcini because it soaks up all the sauce well and fresh tagliatelle has a rich taste, but pappardelle or fettuccine will work too.
Italian Parmigiano isn’t vegetarian so use a vegetarian parmesan or omit cheese for a vegetarian version. Nutrition info doesn’t include cheese.
USING DRIED PORCINI. Because dried porcini have a very strong taste and are expensive, I would suggest mixing them with some cremini or white champignon/button mushrooms) That way you also get nice pieces of mushroom in the sauce. 60g (2oz) dried porcini & 400g (14oz) other mushrooms. Soak the dried porcini in a bowl of warm water for at least 30 minutes before draining and cooking. (the water should cover the mushrooms) You can use a bit of the soaking liquid in the sauce. 
Keyword mushroom pasta, porcini, porcini pasta

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools?


More Vegetarian

  • Homemade Fried Rye Flour Ravioli
  • Spinach Ricotta Gnocchi Recipe from Piemonte.
  • Sardinian Fregola with Chickpeas.
  • Pasta Cacio e Pepe

Reader Interactions

Comments

  1. Veronika says

    July 26, 2022 at 5:36 am

    I used to love going mushroom picking with my family when I was little back in Europe. Our cottage house is right by the forest and there’d always be so many to find. This dish looks amazing!

    Reply
  2. iwona says

    January 15, 2022 at 1:44 pm

    We have a jar of porcini mushrooms – will that work here?

    Reply
    • Jacqui says

      January 15, 2022 at 4:56 pm

      Hi Iwona, yes I’m sure you can use porcini from a jar if they are in olive oil, not vinegar. They should taste similar to fresh. I would drain the oil and cook them as per the recipe. Do let me know how it turns out if you make this recipe with them.

      Reply
  3. Pam says

    January 10, 2021 at 10:55 am

    I recently was lucky enough to get fresh porcini mushrooms. I had never seen fresh, whole porcini mushrooms before. I made this pasta dish. It was simple, but importantly, highlighted the flavor of the mushrooms. Absolutely delicious! If I’m lucky enough to find fresh porcini mushrooms again, I will definitely make this pasta.

    Reply
  4. Ralph Leavitt says

    November 01, 2020 at 3:03 am

    Absolutely delicious.A keeper.

    Reply
  5. Dennis says

    January 20, 2020 at 6:57 pm

    We pick our own shrooms and had difficulty getting the porcini taste in our dishes without other ingredients overpowering it.

    This is a simple recipe that preserves the porcini flavour.

    Very Lekker!

    Reply
  6. Ivan says

    August 30, 2019 at 9:54 pm

    I found a place that sells Frozen Porcini… Hurrah…
    Now the question: do you thaw them partially, all the way or do you use them frozen.
    Thank you so much.

    Reply
    • Jacqui says

      August 30, 2019 at 11:25 pm

      Hi Ivan! I often use frozen porcini when I don’t have fresh ones. So much better than dried porcini! Best to defrost them completely before cooking!

      Reply
  7. Alexis says

    November 12, 2018 at 8:46 pm

    Oh this dish looks absolutely amazing! I would love to find fresh porcini mushrooms so I can make this recipe as you’ve written it.

    Reply
    • Jacqui says

      November 13, 2018 at 9:39 am

      Thanks so much Alexis! Fresh porcini have to be the best mushrooms in the world! (at least in my opinion) If you do get to make this dish with fresh porcini you’re going to totally fall in love with it!

      Reply
  8. Stephanie Simmons says

    November 10, 2018 at 12:46 am

    My hubby doesn’t like mushrooms – but that just means I get to have this whole dish to myself! So delicious!

    Reply
    • Jacqui says

      November 13, 2018 at 10:22 am

      haha Stephanie! You won’t want to share anyway! So, may be it is good your hubby doesn’t like mushrooms!

      Reply
  9. Chef Mireille says

    November 08, 2018 at 7:40 am

    we only get dried porcini here – I have never seen a fresh porcini – wow I would love to try it!

    Reply
    • Demetrius Kuriakedes says

      July 26, 2021 at 9:19 pm

      Frozen Porcini best defrosted partially…slice and cook as you would fresh mushrooms

      Reply
  10. Linda says

    November 04, 2018 at 7:17 am

    I’ve been wanting to do mushrooms hunting and your story really wanted me to do one soon. And can’t wait to make this recipe with fresh mushrooms. Any tips on how to pick good/bad/poisonous mushrooms?

    Reply
  11. Anna Hettick says

    November 04, 2018 at 1:46 am

    I love anything with mushrooms of any kind! Though I have to admit I haven’t heard of the Porcini mushrooms but this dish looks really great!

    Reply
  12. Krista Price says

    November 04, 2018 at 1:29 am

    There’s no better mushroom than a porcini. They have so much more flavor than any other mushrooms! This dish looks absolutely delicious, perfect warming comfort food for cooler weather.

    Reply
  13. Amanda says

    November 03, 2018 at 10:41 pm

    Ohh, porcinis are my favorite mushroom! This sounds like my kind of comfort food. Definitely putting this on next week’s dinner menu!

    Reply
  14. April says

    November 03, 2018 at 10:23 pm

    All I can say is Incredible with a capital I! I can only imagine how excited you were to find that mushroom! And I never had a raw mushroom myself. Tagliatelle is ony of my favorite types due to its shape, and having it with mushrooms is just delicious!

    Reply
  15. Samantha H. says

    November 03, 2018 at 1:05 pm

    I love pasta with porcini mushrooms! They’re so nice and flavorful. I’ve never gone mushroom hunting, but it sounds like it’s very rewarding! I’m not sure what the mushroom hunting scene is like around here, but now you’ve inspired me to find out.

    Reply
  16. Adriana Lopez Martin says

    November 03, 2018 at 8:32 am

    You got me at porcini! I am a lover of mushrooms and adding them to pasta with a creamy sauce it is the BOMB! My dream would be to go mushroom hunting in Italy take me!

    Reply
  17. Shernell P Cooke says

    November 03, 2018 at 5:17 am

    Iv’e never had mushrooms with pasta my your recipe has got my gears turning on as what to make. Great recipe.

    Reply
  18. Jere Cassidy says

    November 03, 2018 at 4:49 am

    I’m from Indiana and we use to go mushroom hunting for morels, some years we would find just a handful and then others we had to go back home to get more bags.

    As always your pasta looks so delicious.

    Reply
  19. Kelly Anthony says

    November 02, 2018 at 10:58 pm

    I want to go mushroom hunting! I’m adding this to my list of things to do when I visit Italy.

    Reply
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  1. Vegetarian Recipes for the Holidays | Last Minute Holiday Recipes | Food says:
    November 28, 2019 at 11:51 am

    […] Tagliatelle with Porcini Mushrooms – This is a divine Italian dish, try to recreate it at home for a festive holiday. […]

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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where…

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