Pasta With Porcini Mushroom Sauce

READY IN: 50mins
Recipe by MsBindy

From a Moosewood cookbook, posted for Zaar World Tour.

Top Review by Morgan Khan

Mmm! I made this recipe a few years ago, but my husband and I found it a little too sweet, and not enough salt. I was craving a dish that was made like this for me in Sorrento, so decided to try it again though. I left out the Marsala, and added 1/4 tsp of salt to the sauce just before putting in the parmesan. We still felt it needed a bit more salt, but not much - so perhaps 1/3 tsp if you are going to use unsalted butter. Other than that, I stuck to the recipe using the max recommended amounts (1/2 cup mushrooms, 1/2 cup parmesan) It was very rich and filling - much like the one I had in Sorrento, so fully filled my craving! Oh yes, I also used a mix of Oyster, Porcini, Chanterelle & Shiitake mushrooms; it tasted really nice, but I must admit I'm very partial to porcini's still.

Ingredients Nutrition


  1. Break each mushroom into 2 or 3 pieces.
  2. Soak them in 1 cup of hot water for at least 20 minutes.
  3. Melt the butter in a saucepan large enogh to hold the cooked pasta.
  4. Saute the onions and rosemary in the butter for several minutes, until the onion is translucent.
  5. Mix in the marsala and cook for 2 more minutes.
  6. Drain the mushrooms through a coffee filter or several paper towels and reserve the liquid.
  7. Add 1/2 cup of the mushroom water, all of the mushrooms, and the tomato paste to the sauteed onions. Simmer.
  8. Mix the cream and parsley into the mushroom sauce and lower the heat to a simmer.
  9. Add salt and pepper to taste.
  10. Cook pasta according to package directions.
  11. When pasta is el dente, drain and add it to the mushroom sauce in the saucepan.
  12. Add the cheese and toss everything to coat the pasta evenly.

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