Porcini Truffle Mushroom Tagliatelle

Quick answer

Total time: 45 min
Level: Hard
Servings: 4 servings
Ingredients: 12

About this dish

Porcini truffle mushroom tagliatelle relies on the liquid left over from rehydrating dried porcini as the flavor engine of the entire dish.

Soaking dried porcini for thirty minutes or more produces a deep brown, intensely earthy liquid that carries far more umami than any fresh mushroom can alone. Shallots and garlic are cooked slowly in butter and olive oil until soft, then white wine is added to deglaze the pan and lift the savory residue from the bottom. Rehydrated porcini and a selection of fresh mixed mushrooms go in next, followed by the strained soaking liquid, and the sauce is simmered down until concentrated and thick. Truffle paste is stirred in only after the pan is removed from heat - adding it while still on the flame burns off the volatile compounds responsible for its aroma. Grated Parmigiano-Reggiano and flat-leaf parsley are folded through at the end. Wide tagliatelle ribbons are the ideal carrier: their surface area and chewy structure hold the dense sauce without falling apart.

Ingredients

servings

IngredientAmountUnit

tagliatelle320 gg

mixed mushrooms450 gg

dried porcini20 gg

shallot60 gg

garlic3 cloveclove

butter40 gg

olive oil2 tbsptbsp

white wine120 mlml

truffle paste15 gg

parmesan cheese60 gg

parsley15 gg

salt8 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

7 steps

1

Step

Soak 20g dried porcini in 200ml warm water for 15 minutes.

Separate the mushrooms from the soaking liquid. Strain the liquid if it contains any grit.
2

Finish

Cook 320g tagliatelle in salted boiling water for 1 minute less than the package time.

Reserve 250ml pasta water.
3

Control

Melt 2 tablespoons olive oil and 20g butter in a wide pan over medium heat.

Saute 60g minced shallots and 3 minced garlic cloves for 3 minutes until translucent.
4

Control

Add 450g mixed mushrooms and the rehydrated porcini.

Cook over high heat for 5-6 minutes until all moisture evaporates and the mushrooms turn deep brown.
5

Control

Add 120ml white wine and cook over high heat until the alcohol evaporates.

Add 100ml of the porcini soaking liquid and reduce for 2 minutes to concentrate.
6

Season

Add 15g truffle paste and 30g Parmigiano.

Add pasta water gradually to reach your desired sauce consistency.
7

Finish

Add the tagliatelle and toss for 1 minute.

Finish with the remaining 20g butter, 30g Parmigiano, and 15g chopped parsley.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Earthy soaking liquid from dried porcini mushrooms forms the savory base of this pasta.
Finish cue: Saute 60g minced shallots and 3 minced garlic cloves for 3 minutes until translucent.
Avoid this: Truffle paste is stirred in only after the pan is removed from heat - adding it while still on the flame burns off the volatile compounds responsible for its aroma.