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Pasta with dried porcini sauce

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5 from 1 review

  • Author: Tamara Novacovic
  • Yield: 4 1x


This is an excellent appetizer or main meal. Only a handful of dried porcini mushrooms will make the best-flavored sauce you have ever tried!


  • 1 handful of dried porcini mushrooms
  • olive oil
  • 1 tbsp butter
  • 1 onion
  • 2 cloves garlic
  • salt
  • pepper
  • 1 tbsp finely chopped parsley
  • 1/2 tsp dried sage
  • 1/4 cup (50-60) ml white wine (you can use lemon juice instead)
  • 3/4 cup (180 ml) heavy cream
  • pasta


  1. Put porcini mushrooms in a bowl of hot water and let them soak for 1-2 hours. Rinse, but don’t discard the liquid.
  2. Heat some olive oil, add finely chopped onion, butter and finely chopped garlic. Add mushrooms, season with salt and pepper, add finely chopped parsley, sage and some of the soaking liquid. Add white wine and let simmer for about 30 minutes. If needed, add more liquid during that time.
  3. In the end, stir in heavy cream, let simmer for several minutes and remove from heat. Serve with cooked pasta.
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