Porcini Fettucini

There are some things I will really miss about living in Italy, such as the produce I will just not be able to taste again until I return. One is the Porcini. This mushroom is available in the spring and fall and is native to the forests in this part of Europe. It does not have “gills” like the large Portobella we are familiar with in America. But it is similar in size. It is medium golden brown and thicker than a Portobello. The flavor is intense and woodsy but not as intense as a truffle.

When we are enduring a rainy period in spring or fall, an Italian friend of mine is dreaming of the fine Porcini mushrooms that he will find in his forages in the forest. I love to imagine the bounty of Porcini that will spring up after a good rain. When we go to the forest for a walk during this time of the year I always see an older Italian with a wicker basket on his or her arm and a stick in the other hand. They are walking around the trees looking at the roots and poking with their stick. They are looking for some delicious Porcini to add to their pasta meal tonight and the hunt is part of the fun.

The season for Porcini is now, in October and I see the little trucks parked along the side of the road ready to sell their mushroom gold for between 10-25 € per kilo. That is roughly 5€ For one large mushroom. When you consider that that is enough for a pasta dinner for four people the price is not so bad.

I pick one up and brought it home for dinner. I pour myself a glass of wine and lay out some dolce green olives, Pecorino cheese and salami and get to work. The wine, cheese and olives are for me, the cook. I must have inspiration while I cook!

Lunch at Rifuge near San Filippo — A little snack for the cook!

First I slice up the porcini mushroom then sauté them in a little olive oil. Hmmmm, I can already smell their earthy, woodsy scent. Then I get some water boiling for my fettuccini and make sure it is salted. Then I turn my attention to some fresh green beans that I picked up from my local farmers market and get them sautéing in a little olive oil and garlic.

Italy’s Farmers Markets — Green beans from the Farmers Market

I add some fresh garlic to my porcini and then a pad of butter for good measure. Soon the pasta is ready and I ladle it out into the mushrooms.

Cook pasta until al denote then remove to a heated bowl — Try to ignore that this is spaghetti and I am cooking Fettuccini. But I want you to see that you ladle the pasta straight out of the water. You don’t drain it first. The key to good Italian pasta is using your starchy water. So ladle the pasta out of the boiling water, don’t drain it!

I pour a little of the starchy water into the mushroom pasta mixture and stir until it looks creamy and velvety. I pour it into my bowl and sprinkle it with a little Parmesan cheese. Perfetto! Serve it with green beans. There really doesn’t need to be a recipe but here it is just in case…

Porcini Fettuccine

Ingredients:

1 Porcini Mushroom

olive oil

1 Clove of garlic

2 tablespoon butter

1/2 pound Fettuccine pasta

salt

Instructions:

Slice up mushrooms, set aside. Set a pot of water to boil for the pasta and add 1 small spoon salt, bring to a boil.

Saute mushrooms in 1 large spoon olive oil and cook until slightly golden. Add 1 clove of minced garlic and cook until fragrant. Add a pad of butter and melt.

Add the pasta to the boiling water and cook until al dente. Ladle the pasta out of the water into the mushrooms. Toss to incorporate the water in to the pasta. Add a little more pasta water if needed. You should see a velvety sauce forming from the oil in the pan. Serve with grated parmesan cheese.