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Porcini Mushroom Tagliatelle Pasta
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There are people that like mushrooms, then there are people who love mushrooms and finally there are mushroom freaks...
This is a wonderful mushroom base for any pasta that calls for mushrooms.
Personally this is a very nice start, but I really love mushrooms.
So here is what I do: I take two ounces of dried Porcini mushrooms and soak them in warm water for about 15 to 30 minutes, I then drain them and squeeze the extra water out of them and set them aside. I then take the water drained from the mushrooms and squeezed from the mushrooms and add that to my pasta water.
While the pasta is cooking I make a simple, light, tomato sauce with the sliced mushrooms and cherry tomatoes.
Generally I add some whole Porcini mushrooms preserved in extra virgin olive oil.
I don't have a name for this, but it has multiple layers of mushroom flavor.
This Porcini mushroom flavored pasta contains: Durum Wheat Semolina with wheat germ added, eggs, natural mushroom extract from Porcini Mushrooms (Boletus Edulis).
Cooks in about 7 minutes, serves 4.
250g (8.8 oz), made by Morelli Pasta of Italy.
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Excellent Pasta!November 18, 2010
by Janice Tocher (Knoxville, TN)
Not only is the flavor of this pasta excellent, I use the pasta water to steam veggies after the pasta is cooked. The flavor infused the veggies - making for an awesome meal!
September 25, 2009by Anonymous
Best flavored pasta that I've ever tasted!August 18, 2009
by Joseph Lowery (Knoxville, TN)
Just experiencing the aroma from the open package alone, I knew that this one was really special. Yes, it is "mushroomy" but with a compelling "fenugreek" like bouquet and flavor that is unique, balanced and delicious. We served it with sauteed carrots, butter and sea salt and freshly ground pepper. Stunning!
