Porcini Mushroom pasta

Ingredients

• 2 (approximately 200 g)porcini mushrooms
• 3 clovesgarlic, smashed
• 5spring onions
• 4 tbspolive oil
• 125 mlwhite wine
• 50 mlfresh cream
• 14baby Roma tomatoes, halved
• 50 gwalnuts, roughly chopped
• ¼ lemonjuice
• 4 sprigsfresh thyme
• to tastefreshly grated Parmesan
• 125 glinguine
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C.

2. 2

   Roast the mushrooms

   Slice the porcini and arrange them on a baking tray lined with baking paper, then add the smashed garlic. Drizzle over 2 tbsp of the olive oil and season with salt and pepper. Roast for 15–20 minutes until golden, stirring halfway through so the mushrooms do not burn.

3. 3

   Boil the pasta water

   Bring a pan of water to the boil for the linguine, and cook the pasta according to the packet instructions.

4. 4

   Cook the onions

   Heat the remaining 2 tbsp of olive oil in a pan. Add the spring onions and cook for about 2 minutes, until translucent.

5. 5

   Reduce the wine

   Pour the wine into the pan and let it reduce until the alcohol has evaporated and most of the liquid has been absorbed by the onions.

6. 6

   Add mushrooms and cream

   Stir the roasted porcini into the spring onion mixture. Add 2–4 tbsp of cream, depending on how creamy you want the pasta, and set aside a few mushrooms for the garnish.

7. 7

   Stir in walnuts

   Mix the chopped walnuts into the sauce.

8. 8

   Add tomatoes and lemon

   Add the tomatoes and squeeze in the lemon juice. Taste and adjust the seasoning with salt and pepper.

9. 9

   Serve with linguine

   Serve the sauce over the linguine and garnish with thyme, Parmesan and the reserved mushrooms.

What is porcini mushroom pasta?

Porcini mushroom pasta draws on the Italian tradition of pairing pasta with earthy wild mushrooms. Porcini have a deep, savoury flavour that stands up well to garlic, wine and Parmesan.

In this version, the mushrooms are roasted before joining the sauce, while walnuts bring crunch and tomatoes and lemon provide a fresher counterpoint.

Nutrition and macros by portion

The nutrition label shows one serving as written: 750 calories, 21g protein, 67g carbs, 48g fat.

The linguine supplies most of the carbohydrates, while olive oil and walnuts contribute much of the fat; the mushrooms, walnuts and Parmesan add some protein. For a more balanced plate, serve it with a generous side of green vegetables or salad.

Why roast the porcini?

Roasting gives the sliced mushrooms a golden surface and concentrates their earthy flavour. Spread them out on the tray so they roast rather than steam.

Stir them halfway through the 15–20 minutes of cooking, and keep an eye on the garlic so it does not get too dark.

Build the wine sauce

Spring onions: cook them in olive oil for about 2 minutes, just until translucent, to soften their flavour without browning them.

White wine: let it reduce before adding the mushrooms and cream; the method describes this as the point when most liquid has been absorbed by the onions.

Balance the creamy texture

Cream: add it gradually, within the stated 2–4 tbsp range, to suit your preferred consistency. The ingredient list gives 50 ml, so measure from that amount.

Lemon and tomatoes: their brightness helps balance the cream and the richness of the walnuts. Taste the sauce after adding them, then adjust the seasoning.

Cook the linguine

Prepare the linguine according to its packet instructions while the sauce comes together. Aim to have it ready around the time you finish the sauce so it can be served straight away.

Serve the sauce over the pasta as directed. If the sauce seems thick, toss the pasta through it to help coat the strands.

Finish and serve

Thyme and freshly grated Parmesan add a fragrant, savoury finish; scatter them over the pasta just before serving. Add the reserved porcini on top for a more generous mushroom garnish.

The dish is substantial on its own, but a simple green salad or lightly dressed leaves make a fresh side.

Recipe notes & tips

• Slice the porcini evenly so they roast at a similar rate.
• Keep the mushrooms in a single layer on the tray for better browning.
• Stir the mushrooms halfway through roasting, as the recipe directs.
• Add the cream gradually so you can control how creamy the sauce becomes.
• Grate the Parmesan just before serving for the freshest flavour.

Variations

• Use another mushroom: Substitute a similar quantity of chestnut or mixed mushrooms if porcini are unavailable.
• Add spinach: Stir a handful into the hot sauce until it wilts.
• Make it more lemony: Add a little extra lemon juice, tasting as you go.
• Change the nuts: Use chopped hazelnuts in place of walnuts for a different crunch.
• Add chilli: Include a pinch of chilli flakes with the garlic for gentle heat.

Common mistakes to avoid

• Crowding the tray: The mushrooms may steam instead of brown; spread them out in a single layer.
• Skipping the halfway stir: The garlic or mushrooms can catch; turn them partway through roasting.
• Adding cream too soon: Let the wine reduce first, then stir in the cream.
• Over-reducing the wine: Keep an eye on the pan so the onions do not become dry or stick.
• Overcooking the linguine: Follow the packet timing and check the pasta before draining.

How to store

Store leftover pasta in an airtight container in the fridge and eat within 2 days. Reheat gently in a pan with a splash of water, stirring until hot; the sauce may thicken as it stands.

Frequently asked questions