May 07, 2021

Tagliatelle Pasta With Porcini Mushrooms Dried

By BeoHarvest Australia
Tagliatelle Pasta With Porcini Mushrooms Dried - BeoHarvest

Photo by Piotr Krzeslak

Tagliatelle Pasta With Dried Porcini Mushrooms 


1 large onions | finely chopped

250 grams portobello mushrooms | coarsely chopped 

10 grams BeoHarvest dried porcini mushrooms

1/2 cup porcini broth (see steps) or | use porcini liquid after rehydration (strained)

2 tablespoon olive oil

1/2 cup dry white wine

250 grams tagliatelle pasta

BeoHarvest dried porcini salt to taste 

Ground black pepper to taste

Parmigiano reggiano cheese


Step I

To get soft and delicious rehydrated porcini use lukewarm or room temperature water.  Measure the required porcini and make sure that they are all submerged or covered by the water.

The rehydration process or soaking time can very depending on the quality, quantity and thickness of the dried porcini.  BeoHarvest mushrooms are high quality and traditionally thinly sliced by hand and will be rehydrated within 30 minutes. 

Strain the rehydrated mushrooms - these should have doubled in size and ready to use.  Finely chop the porcini and do not throw away the soaking liquid.  

Step II

In a pan, saute finely chopped onion in olive oil until soft.  Add coarsely chopped portobello mushrooms, finely chopped rehydrated dried porcini and cook until their juices are released. 

Step III

Add dry white wine and porcini soaking liquid (or porcini broth) and cook over medium heat until the mushrooms and onions are very soft. Season with salt and pepper.

Step IV

For the pasta, bring water to boil and cook until al dente and drain.

Step V

Mix the pasta with the sauce with grated parmesan cheese to your liking.