Linguine with Porcini Mushrooms

Porcini mushrooms are one of the most flavourful mushrooms, in my opinion. The flavour of dried porcini mushrooms is very strong, and is often used to add that mushroomy flavour to soups and sauces. This is a very simple recipe that I came up with one lazy morning when I was thinking of what to cook for lunch. Rummaging around the fridge, I found a bottle of half used dried porcini mushrooms and decided to do something with it. This recipe is simple, fast, healthy and definitely delicious. If you do not have porcini mushrooms, you can try substituting them for button or portabello mushrooms, though I am quite sure you would not be able to attain the same flavour. I chose to drizzle my pasta with a tsp of truffle oil for that extra oomph.

Linguine with Porcini Mushrooms
Serves 2

2 tbsp olive oil
1/2 small onion, chopped
0.5 ounce dried porcini mushrooms
1 cup low sodium chicken broth
1/2 cup milk
salt and black pepper to taste
4 ounces linguine
2 tsp truffle oil (optional)


  1. Reconstitute dried porcini in 1/2 cup of warm water for 15 – 20 minutes. Drain soaking water and reserve it for later use.
  2. Sauteed onions in olive oil over a medium fire in a frying pan or skillet.
  3. Add mushrooms and mix well.
  4. Add broth, reserved porcini liquid and milk and bring to a boil.
  5. Cover and simmer for 15 minutes, or until mushrooms are tender.
  6. Meanwhile, boil pasta according to package instructions. Drain and reserve some pasta liquid.
  7. Toss pasta with sauce in the skillet, seasoning with salt and black pepper to taste.
  8. If pasta is too dry, add in some reserved pasta liquid.
  9. Drizzle with truffle oil if preferred.
  10. Serve hot.

Speak Your Mind