Porcini Mushroom Pasta

Porcini Mushroom Pasta-3

Today is a quick and easy Porcini Mushroom Pasta, I’m not a huge fan of mushrooms but I do like the flavour of Porcini Mushrooms.

 Porcini Mushroom Pasta-2

Any pasta can be used for this recipe, I choose fusilli pasta so all the porcini sauce can get caught up in the pasta (it was also a Kamut Pasta).

If your porcini are not that strong or you would like the flavour to be stronger, add some more porcini to the boiling water.  You could also add chilli to the recipe to get a little heat kick or some other fresh herbs.  When pouring the porcini water into the pan with the porcini do not use all the water as there is often a tiny bit of grit that can come off the porcini.

Porcini Mushroom Pasta-4

I’m sorry I didn’t post on Friday, I had a bit of a kitchen disaster.  I was trying a new cheese cake from a new book, that had white chocolate in it but the centre of it did not set. I was a bit upset as 4 slabs of chocolate, 2 tubs of Philadelphia cheese and other ingredients too, is quite a lot to go to waste however a tiny bit on the outside did set and the flavour was lovely.

I hope you had a lovely weekend and that you enjoy this pasta, let me know if you made any changes and how it turned out 🙂 xx

Porcini Mushroom Pasta

Recipes of My Art
Servings 2


  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 sprigs thyme
  • 20 g porcini or more depending on the strength
  • 50 ml cream
  • 50 ml white wine
  • 1 garlic clove crushed
  • 160 g - 200g pasta (depending how hungry you are)
  • 400 ml boiling water
  • 10 - 15 g parmesan cheese
  • salt and pepper


  • Pour 400ml of boiling water over the porcini and soak for 10 minutes.
  • Put a pot of salty water on to boil
  • In a medium to large pan heat up the oil, add the onions and cook until soft and translucent. Add the garlic and thyme to the pan and continue to cook. Remove the porcini from the water and put the water to one side for later use. Chop the porcini up small and add to the pan, cook for 2 minutes then add the wine and cook until it has evaporated.
  • Cook the pasta as per the instructions but remove 1 - 2 minutes before is it finished.
  • When the sauce is looking a bit dry add some of the porcini water, once it starts to look a little dry again add some more porcini water and continue as above until you have use at least half of the water up.
  • Add the cream and cook for 2 - 3 minutes check the seasoning.
  • Once the pasta is ready add to the porcini sauce and mix well, add 10g of parmesan cheese and finish of the cooking. Check the seasoning and serve when ready. sprinkle over the remaining parmesan cheese if you wish.


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