Porcini-Parsley Pasta

porcini-parsley pasta
  • 4Servings


  • 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


Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

While the pasta is working, in a saucepan, simmer the vegetable stock and porcinis until the porcinis are softened, 15 minutes.

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.

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).

Toss the pasta with the porcini-parsley sauce and serve with a little grated pecorino romano on top.