pasta and porchinni mushrooms recipe?

Question

I once made a lovely pasta dish with porchinni mushrooms, but I no longer have the recipie.

I have pasta (the curly twisty kind) and a pack of dried porchinni mushrooms, any ideas?

Thanks.

Answer 1

Creamy Porcini Pasta Sauce

Ingredients:

2 packages Dried porcini mushrooms
1 ounce pancetta or bacon, Chopped
1 ounce Parma ham, Chopped
2 shallots or one small onion, Chopped
2 cloves garlic Chopped
Black pepper to taste
4 fresh basil leaves Chopped
2 cups heavy cream
1 good handful of Parmesan cheese


Directions:

Soak Mushrooms, reserving their liquid, in a large pan saute pancetta or bacon till crisp, and then add the Parma ham, onions / shallots, and garlic, saute till onions are translucent. Coarsely chop the soaked dried mushrooms, and add them. Saute about 2-3 minutes longer and add the reserved mushroom soaking liquid, turn heat down and simmer till reduced by half, and add heavy cream, simmer on low till this is reduced by one 1/4 turn heat off, and add the handful of grated Parmesan cheese, black pepper, and basil, mix well, sauce should be thick . Serve over your favorite pasta, I like it over tortellini.

Answer 2

Pasta with Porcini Mushrooms and Tomato

Ingredients:
3 quarts water (salt optional)
4 tablespoons olive oil 5 garlic cloves, sliced
8 ounces fresh or fresh-frozen porcini mushrooms, scrubbed and diced into 1/2-inch pieces, or 1 1/2 ounces dried, softened in 1/2 cup hot water for 30 minutes, drained and chopped
1/4 teaspoon red pepper flakes
1 teaspoon salt
5 tablespoons white wine
5 large tomatoes, peeled and diced
4 tablespoons chopped fresh basil
1 pound pasta -- fettuccine all'uovo, fettuccine verdi, spaghetti or tortiglioni
4 tablespoons grated Parmigiano Reggiano cheese

In a large pot, bring the water to a boil with or without the optional salt. Cook the olive oil, garlic, porcini mushrooms and red pepper flakes in a large saute pan set on medium heat for 3 minutes. Sprinkle with half of the salt and cook until the mushrooms are just starting to brown, about 2 minutes. Add the wine, deglaze the pan and cook on high heat until the wine reduces by half, about 3-5 minutes. Stir in the tomatoes, basil and the remaining salt, bring to a boil and cook for 2 minutes. Reduce the heat and simmer for 3 minutes. Cook the pasta in the boiling water until just tender. Drain well and return to the pot. Add the sauce to the pasta, toss until well coated and cook over medium heat for 2 minutes, until most of the juices have been absorbed. Turn off the heat, add the cheese, and toss until well coated. Enjoy.

Answer 3

pasta (fusilli or gemelli)
dry porcini (put them in a cup with some warm water for 30 minutes and keep the water)
2 clove garlic
1 cup red vine possibly a good brand
2 beef bouillon
1 teaspoon oregano
1 tablespoon chopped parsley with 1 chopped clove of garlic
pepper to taste
1 cup heavy cream
1 can crushed tomatoes(hunts or san marzano)

smash the garlic put in a pot with some oil,after golden brown remove,add the mushrooms salte for 5 minutes, add the wine after evaporated add the tomatoes,the oregano pepper and half of the water of the porcini.Let cook for 40 minutes and when reduced add the bouillon and the cream,let cook other 15 minutes always medium low flame.When ready serve on the pasta and add the parsley and garlic mix on top.

Answer 4

My family enjoys this recipe:

Pasta w/Porcini Mushrooms

INGREDIENTS
1 tablespoon olive oil
2 cloves garlic, minced
1/2 red onion, minced
1/2 cup red bell pepper, julienned
1/2 cup julienned carrots
1/2 cup dry red wine
1 cup rehydrated porcini mushrooms
1 1/2 cups crushed tomatoes
2 teaspoons chopped fresh basil
1 teaspoon dried rosemary, crushed
salt and pepper to taste
6 cups pasta

DIRECTIONS
Heat the oil in a large skillet over medium heat. Add garlic and onions and saute for 4 minutes, then add red bell pepper and carrots and saute for 4 more minutes. Add red wine, raise heat and boil for 1 minute; then reduce heat to medium low, add mushrooms and cook for 3 minutes.

Add tomatoes, basil and rosemary and season with salt and pepper to taste. Simmer for 10 minutes and serve sauce over cooked noodles.