Imagine a creamy, luxurious pasta dish that transports you straight to the rolling hills of Tuscany with every single bite. This Fusili with Porcini Mushrooms isn't just a recipe—it's a culinary journey that transforms simple ingredients into an extraordinary dining experience. Whether you're a home cook looking to impress or a pasta enthusiast seeking the ultimate comfort food, this recipe promises to elevate your cooking game and deliver restaurant-worthy flavors right in your own kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz fusili pasta
- 1 oz dried porcini mushrooms
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Rehydrate the dried porcini mushrooms by soaking them in hot water for 20 minutes. Once softened, drain and chop them finely, reserving the soaking liquid.
- Bring a large pot of salted water to a boil. Cook the fusili pasta according to package instructions until al dente, typically 8-10 minutes.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
- Add the chopped rehydrated porcini mushrooms to the skillet. Cook for 3-4 minutes, stirring occasionally to develop their rich, earthy flavor.
- Strain the reserved mushroom soaking liquid through a fine-mesh sieve to remove any sediment, then add it to the skillet.
- Pour in the heavy cream and simmer the sauce, reducing it slightly for about 5-6 minutes. Season with salt and freshly ground black pepper to taste.
- Drain the cooked pasta, reserving a small cup of pasta water. Add the pasta directly to the mushroom cream sauce, tossing to coat evenly.
- If the sauce seems too thick, add a little reserved pasta water to reach desired consistency.
- Serve immediately, garnishing with freshly chopped parsley. Optionally, add a sprinkle of grated Parmesan cheese if desired.
Tips
- Always strain your mushroom soaking liquid through a fine-mesh sieve to remove any grit or sediment that could affect the sauce's smoothness.
- For the most intense mushroom flavor, use high-quality dried porcini mushrooms and don't rush the rehydration process.
- Keep some pasta water reserved—it's liquid gold for adjusting sauce consistency and helping the sauce cling to the pasta.
- Cook the pasta just shy of al dente, as it will continue cooking slightly when mixed with the hot sauce.
- Fresh parsley isn't just a garnish—it adds a bright, fresh note that cuts through the richness of the cream sauce.
- For an extra layer of flavor, consider toasting the garlic slightly before adding the mushrooms to enhance its nutty undertones.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 55g
Protein: 15g
Fat: 40g
Saturated Fat: 22g
Cholesterol: 120mg
