Traditional recipes

Prawn and porcini pasta recipe

Prawn and porcini pasta recipe

  • Recipes
  • Ingredients
  • Pasta
  • Seafood pasta
  • Prawn pasta

Prawns and porcini make this original Italian dish perfect for any special occasion. If you cannot find fresh porcini, you can use dried porcini instead (see tip).

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IngredientsServes: 4

  • 500g short pasta
  • 5 tablespoons extra virgin olive oil
  • a few sprigs fresh parsley, leaves separated from stems
  • 1 clove garlic
  • 1 shallot, minced
  • dash of white wine
  • 5 cherry tomatoes, sliced
  • 300g frozen or fresh porcini mushrooms, sliced
  • 500g prawns, shelled and deveined
  • 1 small courgette, julienned
  • salt and pepper, to taste

MethodPrep:30min ›Cook:15min ›Ready in:45min

  1. Bring to a boil abundant salted water and cook the pasta till al dente.
  2. In a pan large enough to contain the sauce and pasta, place oil, garlic, shallot, parsley stems and a dash of wine. Fry on low heat till the onion is wilted, then add the tomatoes and coat well in oil. Add the porcini to the pan, stir and cook for 10 minutes.
  3. As last ingredient, add the prawns to the pan and cook till pink, about 5 minutes or. Adjust seasoning.
  4. Reserve a couple of ladles of cooking water and drain the pasta. Mince the parsley. Transfer pasta to the pan, add the courgettes and the parsley and coat well. Reheat thoroughly and add cooking water if needed to keep it moist.
  5. Drizzle with more oil and serve.

Tip

If you cannot find fresh or frozen porcini, use 30g dried porcini. Soak in warm water till soft, then drain and chop and proceed with recipe as described.

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Prawn and porcini pasta recipe - Recipes


This extraordinary preparation is a special spring dish. In this case, if you can manage it, everything should be homemade and fresh, the pasta, the shrimp, the porcini, and the fava beans. That means you should be thinking of making this recipe in May. Now, if that’s just impossible then you can use store-bought tagliatelle or pappardelle, dried porcini, defrosted shrimp tails, crab, or lobster, and frozen peas if there are no fava. To peel the fresh fava beans drop them in boiling water for 5 minutes, then drain and pinch off the light green skin. Porcini mushroom season in Italy is during September and October, but in California, the porcini mushrooms are in season for about a month from mid-May to mid-June and they come from colder climes near the Oregon-California border.

Yield: Makes 4 to 6 servings
Preparation Time: 30 minutes

2 tablespoons unsalted butter

6 tablespoons extra virgin olive oil

½ small onion, finely chopped

2 large garlic cloves, finely chopped

½ pound fresh porcini mushrooms, thinly sliced or ½ cup dried porcini, soaked in water for 30 minutes, drained

¾ pound fresh shelled rock shrimp or 1 pound defrosted shrimp tails, shelled

½ pound tomatoes, peeled, seeded, and chopped

1 ½ pounds fava bean pods, beans removed and beans peeled (yields 1/2 pound double-peeled beans)

Salt and freshly ground black pepper to taste

1 pound pappardelle or tagliatelle

3 tablespoons finely chopped fresh parsley

1. In a large casserole that can hold all the pasta, melt the butter with 4 tablespoons olive oil over medium-high heat, then cook the onion and garlic, stirring, until soft, 2 to 3 minutes. Add the porcini mushrooms and fava beans and cook, stirring gently, until the mushrooms soften, about 5 minutes. Add the white wine and once it has evaporated a bit add the shrimp and tomatoes, season with salt and pepper, and cook, stirring, until the shrimp are orange-red and firm, 3 to 4 minutes.

2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente. Drain without rinsing. Transfer the pasta to the casserole and toss gently with the shrimp and mushrooms until well blended. Drizzle on the remaining 2 tablespoons olive oil and sprinkle on the parsley, toss again, then serve.


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Merchant Gourmet

This is a yummy and quick pasta dish, perfect for lunch or dinner. The Porcini Mushrooms add a really strong, intense flavour.

Serves 4

30 Minutes

3 pans

Proficient

Ingredients

  • 455g pappardelle pasta (if you can’t get hold of pappardelle, linguine works well too)
  • Juice of half a lemon
  • 60g parmesan style plant-based cheese, grated
  • 2 garlic cloves
  • 25g Merchant Gourmet Dried Porcini mushrooms
  • 1 small glass white wine
  • 300g fresh chestnut mushrooms, sliced
  • 75g plant-based butter alternative
  • Handful parsley, chopped

Instructions

1.Place the Porcini Mushrooms in a small bowl, cover with boiling water and leave to rehydrate for 15 minutes.

2.Melt the butter in a frying pan, and fry the chestnut mushrooms on a moderate heat for 3 minutes.

3.Lift the rehydrated Porcini Mushrooms from the bowl and fry with the chestnut mushrooms for 2 minutes.

4.Peel, and finely slice the garlic and add to the pan with a few grinds of salt and pepper.

5.Stir the mushroom from time to time allowing them to go nicely golden.

6.Bring a large pan of salted water to the boil and cook the pasta according to pack instructions.

7.Place the wine and half of the mushroomy water into the frying pan, and allow to simmer on a gentle heat.

8.When the pasta is ready, drain and add to the mushrooms.

9.Throw in the parsley, parmesan and fresh lemon juice, and toss so that all the pasta is nicely covered. Serve.

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Pasta with White Wine and Porcini Mushroom Sauce

The “Pappardelle ai Funghi Porcini” is one of my favorite pasta dishes. It’s the perfect, elegant plate to present on a special occasion. The sauce is light and flavorful and the mushrooms add a wonderful, meaty texture. Though there are many variations to this dish, most add white wine to the mushroom sauce to compliment the porcini flavor perfectly. If available, try this recipe with a bit of truffle oil to add an amazing aroma and a unique flavor to an already incredible dish. Bring out the candles, and with this meal, it’ll be a night to remember.

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins

Servings: 2

Ingredients:
7 oz of Pappardelle pasta or Tagliatelle
2 tablespoons Extra-Virgin Olive Oil
1 cup dried porcini mushrooms (equivalent to 1 packet found at Whole Foods)
2 tablespoons chopped shallots (or onions, if shallots are not available)
2 tablespoons chopped garlic
1 tablespoon butter
2 cups Beef Broth
1 cup white wine
2 tablespoons chopped, fresh parsley (optional)
1/2 cup grated parmesan
Salt and Pepper to taste

Directions:
1. To rehydrate the mushrooms, place them in a bowl with two cups of water and let them soak for about 15 minutes.
Tip: They are ready when they are soft, have changed shape, and are moist.


2. Drain the water and wash mushrooms as you would with lettuce. (Since mushrooms grow in the ground, they can be very dirty. As you drain the water, you will see the dirt you are removing.)
3. In the microwave, heat the beef broth for about a minute.
4. Remove from microwave and add the mushrooms to the beef broth.
5. While the mushrooms are marinating, heat butter and olive oil in a large saucepan over medium heat. Lower heat if butter begins to boil or brown.
6. Once butter has melted, add the garlic and shallots.
7. When garlic begins to brown, add white wine to pan and bring to a simmer.
8. Add the beef broth (without the mushrooms!) into the pan and let simmer, stirring occasionally.
9. When the sauce has been reduced to half the original amount, add the mushrooms, and lower heat.
Tip: The sauce should be thick enough to lightly coat the pasta. If you feel like your sauce is too thick, add some water to the mixture.
10. While mushroom sauce is setting, boil a pot of water and add pasta. Cook until pasta is al dente.
11. Drain pasta and add it to the pan with the mushroom sauce. Toss pasta in pan, coating it in sauce. (Optional: add about 4 tbs of truffle oil to the pasta in this step)
12. Add salt and pepper to taste. Garnish with the parmesan and chopped parsley.


Pasta with Dried Porcini Sauce

In the vast culinary world of edible mushrooms, only one can be called king. Porcini mushrooms. Because of their flavor and the fact that they are seasonal and not cultivated, but collected in the wild, either fresh or dried porcini are one of the most sought after mushrooms in the world.

Porcini mushrooms have such a beautiful earthy, somewhat nutty flavor reminiscent of forest ground, colorful leaves and damp autumn air. Every season we stroll around the woods looking for these beauties. My dad has a radar for them, I swear it’s almost as if he can smell them miles away. He is a natural talent for detecting porcini mushrooms (smile) and even has a special secret place (well, not so secret any more) up in the woods among pine trees, where a different type of porcini grow, with distinct flavor and darker color.


Porcini mushrooms are somewhat expensive and are most often offered in dried versions. Each time I look at their price I feel so grateful we collect and have our own.Dried porcini have a concentrated flavor and aroma that is excellent in risottos, soups, and sauces. This flavor is just waiting to be released simply by soaking them in water or any other cooking liquid. A strong mushroom aroma should greet you once opening the package, if the mushrooms have no smell, then they have no flavor either and means they are too old. Only a handful of these lovelies will give grace to an elegant stew or sauce, as well as vigorously stand up to something as flavorful as a thick grilled steak.

How a Two Michelin-Starred Restaurant Takes Service To A Higher Level

I got the inspiration for this meal a week or so ago when I tried something similar in a restaurant. My mom used to make similar sauce but with different mushrooms and there really is no mushroom like porcini, so this is for me the best so far. The sauce is versatile, you can use it in a risotto or gnocchi, even with meat.


Prawn and porcini pasta recipe - Recipes


This extraordinary preparation is a special spring dish. In this case, if you can manage it, everything should be homemade and fresh, the pasta, the shrimp, the porcini, and the fava beans. That means you should be thinking of making this recipe in May. Now, if that’s just impossible then you can use store-bought tagliatelle or pappardelle, dried porcini, defrosted shrimp tails, crab, or lobster, and frozen peas if there are no fava. To peel the fresh fava beans drop them in boiling water for 5 minutes, then drain and pinch off the light green skin. Porcini mushroom season in Italy is during September and October, but in California, the porcini mushrooms are in season for about a month from mid-May to mid-June and they come from colder climes near the Oregon-California border.

Yield: Makes 4 to 6 servings
Preparation Time: 30 minutes

2 tablespoons unsalted butter

6 tablespoons extra virgin olive oil

½ small onion, finely chopped

2 large garlic cloves, finely chopped

½ pound fresh porcini mushrooms, thinly sliced or ½ cup dried porcini, soaked in water for 30 minutes, drained

¾ pound fresh shelled rock shrimp or 1 pound defrosted shrimp tails, shelled

½ pound tomatoes, peeled, seeded, and chopped

1 ½ pounds fava bean pods, beans removed and beans peeled (yields 1/2 pound double-peeled beans)

Salt and freshly ground black pepper to taste

1 pound pappardelle or tagliatelle

3 tablespoons finely chopped fresh parsley

1. In a large casserole that can hold all the pasta, melt the butter with 4 tablespoons olive oil over medium-high heat, then cook the onion and garlic, stirring, until soft, 2 to 3 minutes. Add the porcini mushrooms and fava beans and cook, stirring gently, until the mushrooms soften, about 5 minutes. Add the white wine and once it has evaporated a bit add the shrimp and tomatoes, season with salt and pepper, and cook, stirring, until the shrimp are orange-red and firm, 3 to 4 minutes.

2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente. Drain without rinsing. Transfer the pasta to the casserole and toss gently with the shrimp and mushrooms until well blended. Drizzle on the remaining 2 tablespoons olive oil and sprinkle on the parsley, toss again, then serve.


Recipe Summary

  • 2 tablespoons plus 1/2 cup olive oil
  • 1 1/2 cups fresh bread crumbs
  • 2 cloves garlic, minced
  • Salt
  • Fresh-ground black pepper
  • 3/4 pound medium pasta shells
  • 1 pound large shrimp, shelled and halved lengthwise
  • 3 tablespoons lemon juice
  • 1 teaspoon anchovy paste
  • 3/4 teaspoon Worcestershire sauce
  • 3 ounces shredded curly endive (about 2 1/2 cups)
  • 1/3 cup plus 2 tablespoons grated Parmesan

In a medium nonstick frying pan, heat the 2 tablespoons oil over moderate heat. Add the bread crumbs, garlic, and 1/8 teaspoon each of salt and pepper and cook, stirring frequently, until golden, about 5 minutes.

In a large pot of boiling, salted water, cook the pasta shells until almost done, about 10 minutes. Add the shrimp to the pot and cook, stirring occasionally, until both the shrimp and the pasta shells are done, 2 to 3 minutes longer. Drain thoroughly.

In a large glass or stainless-steel bowl, whisk together the lemon juice, anchovy paste, Worcestershire sauce, and 1/4 teaspoon each of salt and pepper. Add the remaining 1/2 cup oil slowly, whisking.

Add the pasta and shrimp, the curly endive, and the 1/3 cup Parmesan to the dressing and toss. Serve the salad warm or at room temperature, topped with the garlic bread crumbs and the remaining 2 tablespoons Parmesan.


Tagliatelle con Salsicce e Porcini Tagliatelle with Sausages, Rosemary and Porcini Mushrooms

Are you looking for a delicious pork recipe with a difference? If you are, you’ve found it! Here’s my tagliatelle with sausages, rosemary and porcini mushrooms for you to enjoy.

I love good-quality sausages so this recipe is definitely in my top ten. My grandfather used to make this dish for me when I was a boy but he used a tomato passata instead of the cream that I have introduced. I wish he could have tasted my version as I know I would have got a huge cuddle for this one – he would have loved it and I know that you will too. For those of you who don’t like mushrooms, you can leave them out – Buon Appetito!

Ingredients

  • 400g Italian Sausages or Good Quality Pork Sausages
  • 6 Tablespoons Olive Oil
  • 1 Leek, Washed & Finely Chopped
  • 2 Tablespoons Fresh Rosemary Leaves, Finely Chopped
  • 50g Dried Porcini Mushrooms, Soaked In Warm Water For 15 Minutes, Drained
  • 100ml Dry White Wine
  • 150ml Double Cream
  • 500g Fresh Egg Tagliatelle
  • To Taste Salt & Pepper

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Feast your eyes on the finest tagliatelle with sausages, rosemary and porcini mushrooms! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Remove the skins from the sausages and place the meat mixture in a bowl.
  2. Heat the oil in a large frying pan over a low heat and fry the sausage meat and the leek for 5 minutes, stirring occasionally with a wooden spoon to crumble the meat.
  3. Add in the rosemary and mushrooms, season with salt and pepper and continue to cook for 2 minutes.
  4. Pour in the wine and cook for a further minute to allow the alcohol to evaporate.
  5. Pour in the cream, mix everything together and cook for 1 minute. Set aside.
  6. Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.
  7. Pour in the cream sauce and toss everything together for 30 seconds to allow the flavours to combine.
  8. Serve immediately.

Once you’re done, simply sit back and enjoy your tagliatelle with sausages, rosemary and porcini mushrooms and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.


Pasta with leeks, chilli and prawns recipe

A simple pasta dish, flecked with chilli and flavoured with leeks, garlic and lemon.

Ingredients

  • 300 g spaghetti or linguine
  • 3 tbsp olive oil
  • 2 medium leeks, trimmed and sliced
  • 200 g large, raw peeled frozen prawns, thawed and patted dry with kitchen paper
  • 175 g cherry tomatoes, halved
  • 1 tsp dried chilli flakes
  • 2 garlic cloves, thinly sliced
  • 1 lemon, zested
  • 1 handful fresh flat-leaf parsley
  • 10.6 oz spaghetti or linguine
  • 3 tbsp olive oil
  • 2 medium leeks, trimmed and sliced
  • 7.1 oz large, raw peeled frozen prawns, thawed and patted dry with kitchen paper
  • 6.2 oz cherry tomatoes, halved
  • 1 tsp dried chilli flakes
  • 2 garlic cloves, thinly sliced
  • 1 lemon, zested
  • 1 handful fresh flat-leaf parsley
  • 10.6 oz spaghetti or linguine
  • 3 tbsp olive oil
  • 2 medium leeks, trimmed and sliced
  • 7.1 oz large, raw peeled frozen prawns, thawed and patted dry with kitchen paper
  • 6.2 oz cherry tomatoes, halved
  • 1 tsp dried chilli flakes
  • 2 garlic cloves, thinly sliced
  • 1 lemon, zested
  • 1 handful fresh flat-leaf parsley

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Boil the pasta in salted water for 8 minutes, or follow pack instructions. Meanwhile, heat 2 tbsp oil in a frying pan over a medium heat and add the leeks and some seasoning. Sizzle for 5 minutes, stirring often, until softened and turning golden here and there. Remove to a plate.
  2. Heat the remaining oil, turn up the heat and wait a few seconds for the pan to get really hot. Add the prawns and tomatoes with a pinch of salt and pepper. Fry for 2-3 minutes until the prawns turn pink all the way through. Add the chilli flakes, garlic and lemon zest, cook for 1 minute more, then add the leeks back to the pan. Turn the heat down.
  3. Save a cup of the pasta cooking water, then drain. Tip the pasta into the leek mix, add 5 tbsp of the cooking water, the juice from half the lemon and the parsley and toss well. The pasta shouldn't be dry - add more of the water if needed. Season to taste, then serve in bowls with the rest of the lemon cut into wedges, for squeezing.

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