Porcini Mushroom Pasta Recipe - Allrecipes.com
Porcini Mushroom Pasta Recipe

Porcini Mushroom Pasta

Recipe by  

"Tagliatelle pasta topped with a fragrant, colorful porcini mushroom sauce which includes carrot, red bell pepper, red wine and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Heat the oil in a large skillet over medium heat. Add garlic and onions and saute for 4 minutes, then add red bell pepper and carrots and saute for 4 more minutes. Add red wine, raise heat and boil for 1 minute; then reduce heat to medium low, add mushrooms and cook for 3 minutes.
  2. Add tomatoes, basil and rosemary and season with salt and pepper to taste. Simmer for 10 minutes and serve sauce over cooked noodles.
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Reviews More Reviews

Most Helpful Positive Review
Mar 29, 2008

Made this for a dinner party last night and it got rave reviews. I felt that the sauce was a bit too thick needed some water, so I strained the water I used to rehydrate the mushrooms and added it to the sauce. I simmered it about 15 minutes extra and it loosened the sauce up just perfectly.

 
Most Helpful Critical Review
Jan 21, 2008

Not very tasty at all.

 

12 Ratings

Dec 28, 2007

This is a magnificent dish for those that love the heady, earthy flavor and aroma of porcini mushrooms. Easy to make, delicious to eat!

 
Jan 05, 2011

Try adding a "secret" ingredient at the very end: a few tablespoons of milk or cream! It takes this sauce to a new level! I threw the carrots and pepper in my food processor as well as the mushrooms. The thin slices absorbed the cooking liquids for an amazing taste. I used canned crushed tomatoes and lots of crimini and oyster mushrooms (fresh.) This is now my favorite pasta sauce recipe.

 
Mar 27, 2007

Loved this over thin spaghetti. Used white wine instead of red with no problem. Will definitely make this again.

 
Oct 21, 2010

i used fresh baby bella mushrooms and fresh tomatoes (recipe didn't specify canned or fresh) and a little bit of crushed red pepper flakes. I had to cook it a lot longer than the recipe called for to get the right texture, but thought it was plenty moist without adding more water. tasty and healthy.

 
Jan 08, 2010

Easy to make but I just didn't find it that tasty. Turned into a gloopy unappealing substance and texture. I ate it happily, but my fiance struggled to eat it. Of note, I used white onions instead of red, dried porcini's, and dried basil instead of fresh.

 
Mar 04, 2011

I couldn't find porcini mushrooms so I used what was available in the market. Using fresh tomatoes and port wine, this dish was delicious!

 

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Nutrition

  • Calories
  • 335 kcal
  • 17%
  • Carbohydrates
  • 56.1 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 13.8 g
  • 28%
  • Sodium
  • 19 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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