Tagliatelle Pasta with Porcini Mushrooms
Porcini mushrooms are a true Italian delicacy. Their nutty, meaty and earthy taste makes them the perfect addition to sauces and broths and are often used in gourmet Italian recipes. Dried Porcini Mushrooms are the perfect way to keep and store these nutritious and delicious treats. Giannetti Artisans Italian Porcini Mushrooms are harvested and dried using traditional methods to retain their flavor and texture, while retaining their valuable nutrients.
- 50g Giannetti Artisans Italian Porcini Mushrooms
- 1 cup of water that Porcini has soaked in (it will be brown)
- 400g Tagliatelle Pasta (look for high-quality, artisan pasta)
- 1 clove garlic
- 1/2 cup parsley
- 1/4 cup olive oil
- 1 tbsp milk
Steep 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.
Cut the porcini into bite-sized pieces.
Boil a large pot of salted water to cook your pasta in. It will take about 10 min to make the sauce, so time your pasta cooking accordingly.
In a sauce pan on the stove, add 1/4 cup olive oil and heat, being careful not to burn. Add your garlic and parsley to the heated olive oil and allow the garlic to turn golden. This creates a pesto sauce. Add the cut up porcini and enough of the reserved brown water to keep the porcini moist and give the sauce some juice. Add the milk to the sauce and cook for 5 min. Once the pasta has finished cooking, drain it and add it to the sauce pan. Mix it together and serve. Garnish with fresh parsley.
Nutritional Value of Porcini Mushrooms
(Per 100g serving)
- 33g of protein
- 74-149% of daily recommended Vitamin A
- 185% of daily recommended Vitamin C
- 17% of daily recommended Calcium
- 167% of daily recommended iron
Store unused Porcini in an airtight container, in a dark, cool (not cold) place.