Pappardelle with Porcini Mushroom in Bechamèl sauce

Pappardelle with Porcini Mushroom in Bechamèl sauce
Recipe type: main course
Cuisine: italian
Prep time: 
Cook time: 
Total time: 

This italian main course based on egg pasta is one of the favourite of the most demanding palates. Mainly because “porcino” mushroom is one of the most tasty and exquisite you may find around Alp’s forest in the northern Italian territory as well in the Central Appenin. The flavour of this reach browny mushroom matches perfectly with a bit of bechamèl sauce, to make tagliatelle more delicate and slippy. You can buy a package of italian tagliatelle or tagliolini at the supermarket and just prepare the fast sauce with Porcini and bachamel. If you wish to offer to your guest a surprising delicacy with a mountain taste, but you want to do by yourself your homemade pasta, first follow our tutorial “Basic recipe for homemade italian egg pasta” to prepare pappardelle, tagliatelle or tagliolini! You will find this tutorial in the italian and international cuisine section. Then all you can do is to dress and serve hot them with the delicious sauce! Good Luck!
  • 350 gr di pappardelle or tagliatelle or tagliolini (italian egg pasta)
  • 100/150 grams of dry porcini mushrooms
  • 75 gr butter
  • 50 gr cream
  • 50 gr flour
  • ½ liter of milk
  • grated Parmesan cheese
  • a pinch of nutmeg (if you like)
  • 1 pinch of pepper and salt
  • 1 tablespoon coarse salt
  • a splash of dry white Italian wine
  • extra virgin olive oil

  1. At least 1 hour and a half in advance you should soak your dry porcini mushroom in a mixing bowl full of water.
  2. Meanwhile you will have enpough time to prepare pappardelle and bechamèl sauce as well. For italian basic egg pasta recipe have a look at our tutorial in the italian or international categories titled: “Basic recipe for homemade italian egg pasta”
  3. Prepare your bechamèl sauce: Pour 50 grams of butter in a small pan to melt on a low fire. Remove from heat and add slowly the flour(50 gr) always stirring. Stir again very well to avoid the formation of lumps. Now put on the heat again and add ½ liters of milk. You should continue constantly stirring during cooking until it becomes creamy. It takes about 10 minutes for a great result. Remove bechamèl from heat. Add salt and pepper, a bit of grated nutmeg and Parmesan cheese as well, to your taste.
  4. Wash and clean mushroom very well under a tap but keep their brown soaking water. On a cutting board, chop up the mushrooms. You may leave some larger pieces to guarnish your dish platter. In a large nonstick skillet melt the butter that remains (about 25 gr), pour in it porcini mushrooms as well. Pour some dry white wine. Cook on low heat for 8 minutes under a lid. Remove the lid to evaporate the moisture. Time by time add a spoonful of the soaking water to continue a wet cooking. When mushroom are almost ready pour bechamèl in the mushrooms sauce, add 50 gr of Panna cream. Stir well and add a pinch of pepper to taste. Cook another few minutes.
  5. In a large saucepan pour abundant cold salted water. Bring to a boil. When water is boiling pour the home-made pappardelle and cook for a few of minutes until they come afloat. If you bought egg pasta at the supermarket remember to check the cooking time in the packaging. Drain pappardelle when ready and pour them in the mushroom sauce to make a 3 minutes panfrying. Serve hot with a sprinkling of grated cheese. Well done!


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