Nonna's Mushrooms
Nonna's Mushrooms
Ingredients
For the Pasta and Sauce
- 400 g long pasta, (tagliatelle or fettuccine, or rigatoni as in the video)
- 30 g dried porcini mushrooms, optional, for a more intense flavor, as per Nonna's tip
- 300 g fresh mushrooms, mix of white and cremini/portobello mushrooms, finely chopped
- 2 tablespoons butter
- 1 drizzle olive oil
- 1 onion, small, finely chopped
- 1 garlic clove, minced
- 200 ml fresh cream
- to taste Dan-O's Seasoning, or another all-purpose seasoning of your choice
- to taste salt
- to taste black pepper, freshly ground
- to taste Parmesan cheese, grated, for finishing
- to taste fresh parsley, chopped, for garnish
Instructions
- 1
If using dried porcini mushrooms, start by rehydrating them in hot water for about 15-20 minutes. Reserve the mushroom water, as it will be used to intensify the sauce's flavor, following Nonna's tip. Meanwhile, finely chop the fresh mushrooms and onion.
⏱️ 5 min
- 2
In a large pot, add a drizzle of olive oil and heat over medium flame. Add the chopped onion and sauté until translucent, for about 3-5 minutes.
⏱️ 5 min
- 3
Add the chopped fresh mushrooms (and rehydrated dried porcini mushrooms, if using) to the pot. Cook, stirring occasionally, until the mushrooms are golden brown and reduced in volume. This may take about 7-10 minutes.
⏱️ 10 min
- 4
Add the minced garlic clove and butter to the pot. Stir and cook for another 1-2 minutes, until the garlic is fragrant. Season generously with Dan-O's Seasoning (or your preferred all-purpose seasoning), salt, and freshly ground black pepper to taste.
⏱️ 2 min
- 5
Pour the fresh cream into the pot with the mushrooms. Stir well to combine and let the sauce heat through, but do not boil. If using the dried mushroom water, add a little to the sauce to enhance the flavor.
⏱️ 3 min
- 6
While the sauce cooks, prepare the pasta in a separate pot with boiling, salted water, following package instructions until al dente.
⏱️ 10 min•🌡️ 100
- 7
Drain the cooked pasta, reserving a ladleful of the cooking water. Transfer the pasta directly to the pot with the mushroom sauce.
⏱️ 2 min
- 8
Add a generous portion of grated Parmesan cheese and the reserved pasta cooking water to the sauce. Mix everything vigorously until the sauce evenly coats the pasta and reaches a creamy consistency. Adjust salt and pepper if necessary.
⏱️ 3 min
- 9
Serve the Funghi pasta in individual dishes. Finish with more grated or shaved Parmesan cheese and sprinkle with chopped fresh parsley for garnish. Serve immediately and enjoy this comforting meal.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Nonna's Mushrooms
For the Pasta and Sauce
- 400 g long pasta, (tagliatelle or fettuccine, or rigatoni as in the video)
- 30 g dried porcini mushrooms, optional, for a more intense flavor, as per Nonna's tip
- 300 g fresh mushrooms, mix of white and cremini/portobello mushrooms, finely chopped
- 2 tablespoons butter
- 1 drizzle olive oil
- 1 onion, small, finely chopped
- 1 garlic clove, minced
- 200 ml fresh cream
- to taste Dan-O's Seasoning, or another all-purpose seasoning of your choice
- to taste salt
- to taste black pepper, freshly ground
- to taste Parmesan cheese, grated, for finishing
- to taste fresh parsley, chopped, for garnish
Instructions
- 1
If using dried porcini mushrooms, start by rehydrating them in hot water for about 15-20 minutes. Reserve the mushroom water, as it will be used to intensify the sauce's flavor, following Nonna's tip. Meanwhile, finely chop the fresh mushrooms and onion.
⏱️ 5 min - 2
In a large pot, add a drizzle of olive oil and heat over medium flame. Add the chopped onion and sauté until translucent, for about 3-5 minutes.
⏱️ 5 min - 3
Add the chopped fresh mushrooms (and rehydrated dried porcini mushrooms, if using) to the pot. Cook, stirring occasionally, until the mushrooms are golden brown and reduced in volume. This may take about 7-10 minutes.
⏱️ 10 min - 4
Add the minced garlic clove and butter to the pot. Stir and cook for another 1-2 minutes, until the garlic is fragrant. Season generously with Dan-O's Seasoning (or your preferred all-purpose seasoning), salt, and freshly ground black pepper to taste.
⏱️ 2 min - 5
Pour the fresh cream into the pot with the mushrooms. Stir well to combine and let the sauce heat through, but do not boil. If using the dried mushroom water, add a little to the sauce to enhance the flavor.
⏱️ 3 min - 6
While the sauce cooks, prepare the pasta in a separate pot with boiling, salted water, following package instructions until al dente.
⏱️ 10 min•🌡️ 100 - 7
Drain the cooked pasta, reserving a ladleful of the cooking water. Transfer the pasta directly to the pot with the mushroom sauce.
⏱️ 2 min - 8
Add a generous portion of grated Parmesan cheese and the reserved pasta cooking water to the sauce. Mix everything vigorously until the sauce evenly coats the pasta and reaches a creamy consistency. Adjust salt and pepper if necessary.
⏱️ 3 min - 9
Serve the Funghi pasta in individual dishes. Finish with more grated or shaved Parmesan cheese and sprinkle with chopped fresh parsley for garnish. Serve immediately and enjoy this comforting meal.
⏱️ 1 min