Porcini-Parsley Pasta

February 2010
Porcini-Parsley Pasta

by 17 people

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This sauce is so simple, yet truly intense in flavor. The dish makes a great meat-free entrée or first course for any special meal.

Makes: 4 servings

  • Salt and pepper
  • 1 pound pappardelle or fettuccine pasta
  • 1 32 ounce container  (4 cups) vegetable or chicken stock
  • 1 ounce dried porcini mushrooms
  • 4 tablespoons butter
  • 4 large shallots, chopped
  • 1 cup packed flat-leaf parsley, finely chopped
  • 1 cup dry white wine
  • A wedge of pecorino romano cheese, for grating at the table
  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
  2. While the pasta is working, in a saucepan, simmer the vegetable stock and porcinis until the porcinis are softened, 15 minutes.
  3. In a medium saucepan, melt the butter over medium heat. Stir in the shallots; season with salt and pepper. Cook, stirring frequently, until softened, 7 to 8 minutes. Stir in the parsley, then the wine. Lower the heat to low.
  4. Remove the mushrooms from the stock and finely chop; add to the parsley-shallot mixture. Ladle in the stock up to the last ladleful (to avoid the grit at the bottom).
  5. Toss the pasta with the porcini-parsley sauce and serve with a little grated pecorino romano on top.
  • Pair with: Patch Block Pinot Noir 2008 (France)