Tagliatelle with Porcini Mushrooms

This classic Italian dish features the earthy and meaty flavor of porcini mushrooms in a simple yet elegant garlic and white wine sauce. It’s a perfect way to experience the unique taste of these prized fungi.


  • 1 pound fresh tagliatelle pasta
  • 1 ounce dried porcini mushrooms (or 8 ounces fresh porcini mushrooms)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream (optional)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper, to taste


  1. Prepare the porcini mushrooms: If using dried porcini mushrooms, place them in a heat-resistant bowl and cover them with 1 cup of hot water. Let them soak for at least 30 minutes, or until softened. Strain the soaking liquid through a fine-mesh sieve into a measuring cup. Rinse the softened mushrooms gently and chop them into bite-sized pieces. Reserve both the chopped mushrooms and the soaking liquid.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add the tagliatelle pasta and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water before draining.
  3. Sauté the garlic: While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the sliced garlic and cook for 30 seconds, until fragrant but not browned.
  4. Cook the mushrooms: Add the chopped porcini mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until they are golden brown and release their juices.
  5. Deglaze the pan: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a couple of minutes, until slightly reduced.
  6. Incorporate the soaking liquid (optional): Gradually add the reserved porcini mushroom soaking liquid to the pan, a little at a time, allowing it to simmer and reduce slightly after each addition. You may not need all of the soaking liquid, depending on how much sauce you prefer.
  7. Finish the sauce: If using, stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Bring to a simmer and cook for 1-2 minutes, until the sauce thickens slightly.
  8. Combine and serve: Toss the cooked pasta with the creamy mushroom sauce in the skillet. Add some of the reserved pasta water if needed to loosen the sauce. Garnish with chopped fresh parsley and serve immediately.


  • If you don’t have dried porcini mushrooms, you can use an equal amount of fresh porcini mushrooms. Simply clean and chop them before adding them to the pan.
  • Be sure to properly identify porcini mushrooms before consuming them. If you are unsure, it is best to err on the side of caution and consult with a mushroom expert.
  • For a richer flavor, use a combination of butter and olive oil to sauté the garlic and mushrooms.
  • Feel free to add a pinch of red pepper flakes for a touch of heat.