Pappardelle with Porcini Mushrooms

Pappardelle with porcini mushrooms are a classic and tasty dish of Italian cuisine. 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 (as needed)
• 50 ml of dry white wine
• 4 tablespoons of extra virgin olive oil
• Salt to taste
• Black pepper to taste
• Grated Parmesan for serving

Preparation

1. Clean the porcini mushrooms with a damp cloth or a soft brush to remove any earthy residues. 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, being careful not to burn it.
4. Add the porcini mushrooms to the pan and sauté them until they become golden and have released their cooking liquid.
5. Deglaze with the white wine and let the alcohol evaporate.
6. Lower the heat, adjust salt and pepper, and let 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 cooking instructions on the package, to prevent them from becoming too soft.
8. Drain the al dente pappardelle and transfer them to 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 sprinkle of grated Parmesan.

Interesting Facts

Porcini mushrooms are highly appreciated in Italian cuisine for their intense flavor and meaty texture. They are fantastic paired with pasta, especially with wide shapes like pappardelle that can collect the sauce well. Make sure to use good quality porcini mushrooms to get the maximum flavor in 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 use.