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Porcini Mushroom Pasta

Dried (then reconstituted) porcini adds the bulk of flavor to this pasta dish. For the fresh mushrooms, you can use the common button mushrooms, creminis, portabellos, oyster, even chanterelles would work nicely. But you probably don’t want to compete with the porcini by using a stronger flavored mushroom like shiitake or morels.


  • 3/4 to 1 ounce dried porcini mushrooms
  • 1/2 cup hot water
  • 1/2 cup milk (preferably whole; half-and-half works, too)
  • 1 small onion, finely chopped
  • 2 to 4 cloves garlic, minced
  • 2 to 3 tablespoons butter and/or olive oil
  • 2 cups fresh mushrooms, chopped
  • 6 to 8 ounces pasta, like rotelle or linguini; try to avoid ones that are thin (e.g., angel hair) as the sauce is a bit chunky


  1. In a small saucepan, soak the porcini in the hot water until softened.
  2. Carefully remove the porcini and squeeze excess liquid back into the saucepan. Keep this liquid! Chop up the mushrooms.
  3. Add the milk to the reserved porcini liquid. Over medium high heat (a brisk simmer), reduce to half the volume. Set aside, but keep warm.
  4. In a frying pan, sauté the onions and the garlic in the butter (or olive oil) over medium high heat, until softened.
  5. Add both the chopped porcini and fresh mushrooms to the onions. Sauté until the excess water from the is gone and the mushrooms and onion become golden.
  6. Start cooking the pasta while the onions and mushrooms are cooking.
  7. When the pasta is al dente, drain it and place in a warmed serving bowl. Quickly pour the sautéed vegetables and the sauce over the pasta. Toss well and serve.

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