In Italy, porcini mushrooms are considered the finest among mushrooms, with a unique aroma that exudes a faint woody fragrance.
In Hong Kong, fresh porcini mushrooms are rarely seen; instead, dried ones are more common. Don’t assume that dried ones are inferior in flavour to fresh ones. When dried, the essence of porcini mushrooms is sealed in, making them even more aromatic and flavourful. In terms of nutritional value, porcini mushrooms are rich in protein, vitamins, and various minerals, making them a superfood in the mushroom world. It’s no wonder they’ve been so popular in recent years.
Porcini mushrooms have a rich and aromatic flavour, and they are delicious even with the most basic seasoning! This creamy porcini linguine is lacto-ovo vegetarian, so lacto-ovo vegetarians can also give it a try. It’s simple and easy to make, with few ingredient requirements, making it easy for beginners to master.
The most important point: the water used to soak the porcini mushrooms is full of their essence and is like a treasure, so don’t throw it away. Add it to the pasta for cooking, as it’s perfect for enhancing the dish. Where can you buy porcini mushrooms? They can be found in some large supermarkets and specialty Italian food stores. To learn how to make a delicious porcini mushroom dish, watch the following video or check out the written recipe below!
Ingredients
Linguine | 220g |
|---|---|
Porcini Mushroom | 15g |
Cup Mushroom | 6 pcs |
Onion | ½ bulb |
Heavy Cream | 100ml |
Water (for soaking Porcini) | 120ml |
Sea Salt | 1 tsp |
Ground Black Pepper | 1 tsp |
Steps
1.
Soak the porcini mushrooms in water for 30-40 minutes. Reserve the soaking water afterward.
2.
Slice the mushrooms and brunoise the onion.
3.
Boil a pot of water and add a little olive oil. Cook the pasta for 5 minutes, then set the pot aside.
4.
Heat a frying pan over medium heat and add a bit of oil. Add the onion and sauté until golden brown, then add the mushrooms and stir-fry briefly.
5.
Add the pasta and mix slightly. Then add the porcini mushrooms and the soaking water. Mix well.
6.
Add the light cream and cook until the sauce thickens. Finally, season with salt and black pepper to taste.
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