Tagliatelle Pasta with Porcini Mushrooms

Porcini mushrooms are highly prized in Italy for their rich, nutty, and earthy flavor profile, which complements sauces and soups perfectly, making them a popular choice in upscale Italian cuisine. Dried Porcini Mushrooms offer a convenient way to preserve these flavorful and nutritious mushrooms. Giannetti Artisans Italian Porcini Mushrooms are carefully harvested and dried using traditional techniques to maintain their taste, texture, and nutritional benefits.

Preparation time 15 minutes

Serves 4-5

Ingredients:

  • 50g Giannetti Artisans Italian Porcini Mushrooms
  • 1 cup of water that the porcini have soaked in (it will be brown)
  • 400g Tagliatelle Pasta (best if quality artisan pasta is used)
  • 1 garlic clove
  • 1/2 cup parsley
  • 1/4 cup olive oil
  • 1 tbsp milk

Directions:

Soak the dried porcini in just enough warm water to cover for 20 to 30 minutes, or until they’ve softened and expanded. Drain them and reserve the liquid to make the sauce.

Slice the porcini into small, manageable pieces.
 
Heat a large pot of salted water to prepare your pasta. Preparing the sauce will take roughly 10 minutes, so coordinate your pasta cooking time accordingly.
 
In a pot on the burner, pour 1/4 cup of olive oil and warm it, being careful not to scorch. Incorporate your garlic and parsley into the warmed olive oil and allow the garlic to become golden. This prepares a pesto sauce.
 
Incorporate the chopped porcini along with sufficient reserved brown water (used to previously soak the porcini in) to maintain the moisture of the mushrooms and provide the sauce with some liquid.
 
Incorporate the milk into the sauce and simmer for 5 minutes.
 
After the pasta is cooked, drain it and combine it with the sauce in the saucepan. Mix it altogether and serve.
 
Garnish  with freshly chopped parsley.

(Per 100g serving)

  • 33g of protein
  • 74-149% of the daily recommended Vitamin A
  • 185%  of the daily recommended Vitamin C
  • 17%  of the daily recommended Calcium
  • 167% of the daily recommended iron

Store unused Porcini in an airtight container, in a dark, cool (not cold) place.

Enjoy your Giannetti Artisans Italian Porcini Mushrooms from the beautiful Garfagnana area in Lucca!

3 thoughts on “Tagliatelle Pasta Recipe with Italian Porcini Mushrooms”

  1. Tyler Johnson says:
    January 27, 2021 at 1:32 pm

    I never knew that you should soak the mushrooms overnight. I have never really cooked with porcini before, so that’s good info.

    Reply
  2. Bob Giannetti says:
    July 12, 2021 at 11:34 am

    My father was born in Bagni di Lucca province of Lucca came to USA at Sixteen and later founded His own Architectural sculpture studio
    in Washington DC. As far as I know We do not have any Sicilian relatives, But Bagni di Lucca is on the other side of the mountain from the
    Garfagnana and Giannetti is a common Tuscan name so I was wondering if we could be related. You may also be interested in looking at
    Giannetti Architects .com my son in Los Angeles CA.

    Reply
    1. Sally Giannetti says:
      July 12, 2021 at 12:12 pm

      Hi Bob,

      Thanks for the note. Both my father and grandfather were born in a town called Gramolazzo. That is about 45 minutes from Bagni di Lucca which is located in the lower part of the Garfagnana territory. I don’t think we are related, but anything is possible! Maybe some distant ancestor!

      Reply

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