Ingredients
- 20 g dried porcini mushrooms
- 1 cup hot water
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- 700 g mixed mushrooms (portobello, chanterelle, porcini, or cremini), coarsely chopped
- 2 large garlic cloves, minced
- Salt and black pepper to taste
- 450 g fresh pasta (fettuccine or linguine)
- 1/4 cup chopped fresh parsley
Instructions
Prepare the Porcini Mushrooms
Place the dried porcini mushrooms in hot water and let them rehydrate for about 30 minutes. Remove the mushrooms, chop them finely, and strain the soaking liquid. Set aside about 1/4 cup of the liquid for later use.
Cook the Mushroom Sauce
Heat the butter and olive oil in a large skillet over high heat. Add the fresh mushrooms and sauté until they release their moisture and begin to brown. Add the garlic and chopped porcini mushrooms and cook for about 30 seconds. Season with salt and black pepper, then stir in the chopped parsley.
Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain, reserving a small amount of the cooking water if needed.
Combine and Serve
Add the cooked pasta to the skillet with the mushroom sauce and toss well. Add a splash of the reserved porcini liquid if needed to loosen the sauce. Serve hot in bowls.
Serving Suggestion
Top with shaved fresh black truffles, a dollop of truffle paste, or a drizzle of truffle oil for an extra luxurious finish.