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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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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!
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!