Pappardelle with Dried Porcini Mushrooms

Pappardelle ai Porcini Secchi

Preparation info

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By James Peterson

Published 1991

  • About

Pappardelle are flat long noodles, originally from Tuscany, measuring about ¾ inch (2 cm) wide. Any flat strand pasta, such as linguine or tagliatelle, can be substituted. Dried porcini mushroom sauces often contain tomatoes, but the simplest and perhaps most delicious versions are made with only cream and seasonings.


dried porcini mushrooms (about oz/ 45 g) 1 cup 250 ml
water, warm ¼ cup 60 ml
heavy cream 2 cups 500 ml
salt and pepper to taste to taste
fresh pappardelle or strand pasta such as fettuccine or linguine or dried pappardelle or strand pasta lb or 1 lb 675 g or 450 g
freshly grated parmigiano-reggiano


  1. Rinse the mushrooms under cold running water and place them in a small bowl with the warm water. Turn the mushrooms around in the water every 5 minutes and soak for a total of 20 minutes, until soft and pliable.
  2. Bring a large pot of salted water to a rapid boil for cooking the pasta.
  3. Heat the cream over medium heat in a pot large enough to hold the drained pasta.
  4. Squeeze the soaking liquid out of the mushrooms and reserve both mushrooms and liquid.
  5. Coarsely chop the mushrooms. Pour the liquid slowly into the cream, leaving any grit or sand behind. Add the chopped mushrooms to the cream and simmer until the cream thickens slightly, about 5 minutes. Season with salt and pepper.
  6. Cook and drain the pasta, toss with the sauce, and serve. Pass the Parmesan cheese at the table.