Mushroom Ragù Pasta

So delicious! Used some porcini salt for the cream mix. Didn't have marsala or port so used some old sauvignon blanc and added a teaspoon of sugar to it. Tried to sub out gnocchi for pasta - it obviously didn't absorb enough of the cream liquid so once the gnocchi had cooked I spooned into the mushroom mix along with several ladles of the cream/stock and stirred for another 5 minutes until it had thickened a bit. It was absolutely amazing. Don't add too much salt to mushrooms if cooking this way

I was gifted a generous amount of Boletus Rex Veris (spring Porcini) by a very good friend. Cooked them up while fresh according to step 2 of this recipe and kept in the fridge for a few days until we could make the pasta dinner. Followed the recipe except added a sprinkle of Parmesan at the end. It was absolutely delicious. I will definitely make again.

Delicious as written. Used a bunch of dried mushrooms I had from a CSA box, then as suggested, added the mushroom soaking liquid to offset some of the stock. Could be a bit salty for some palates, but I liked it.

Used whole wheat thin spaghetti because we had it on hand, the nuttiness was a perfect combo with the mushrooms.

So amusingly simple and inexplicably delicious. I was skeptical because I’d never boiled pasta in the cream that would become its sauce before, but lo and behold it became rich and silky and thickened up perfectly. Modified by adding chopped bacon and cooking the mushroom mixture in the bacon fat. If you do this, be sure to omit/only use a pinch of salt. Didn’t have marsala or port on hand, but regular cooking sherry worked beautifully. Don’t skimp on the black pepper.

So amusingly simple and inexplicably delicious. I was skeptical because I’d never boiled pasta in the cream that would become its sauce before, but lo and behold it became rich and silky and thickened up perfectly. Modified by adding chopped bacon and cooking the mushroom mixture in the bacon fat. If you do this, be sure to omit/only use a pinch of salt to the mushrooms. Didn’t have marsala or port on hand, but regular cooking sherry worked beautifully. Don’t skimp on the black pepper.

I’ll stick to butter, mushrooms, thyme, and garlic if I want a mushroom pasta. This was reminiscent of Pasta Roni…too bad, I wanted to love it (or at least like it).

Used 3 types of dried mushrooms, the mushroom powder, & a package of miso broth mix, and soaked them in 4 cups of miso broth and used the full pint of cream (if I only use 1/2 pint, the second half ends up going bad (& cream doesn't freeze well). Tossed with a good amount of good Parmesan-Romano shredded cheese (because that's how I roll). Before I put the pasta into the broth, I boiled some fresh shrimp for my husband, who thinks a meal needs some protein and I'm vegetarian. Unfussy & delish!

I flipped it and made it an instant pot recipe. I followed the recipe and didn’t change anything EXCEPT swapping angel hair past for linguini, which holds up better under pressure. I sautéed everything in the instant pot using the sauté button (Step 2 in recipe). I didn’t let it get dry as the recipe recommends, but let the alcohol cook off and then added the liquid ingredients (Step 1). Set the instant pot for 6 minutes and released the pressure immediately after. Added lots of Parmesan.

Go very easy on salt, Cook pasta in a broad pot, 6 oz pasta, 1 3/4 cup of stock and use porcini ground up in cuisinait for powder,

This is great and pretty easy to make. I followed the recipe (didn’t use the optional porcini powder) but used 10 oz of angel hair instead of a pound and had only 4 cups of chicken stock. Delicious and rich. Next time I’d chop the mushrooms a little bigger because they were hard to get on the fork.

Made it EXACTLY according to recipe. To die for.

Had 1 lb of fresh mixed mushrooms from Costco, added some dried shitakes that I soaked in hot water for 30 minutes (maybe should have soaked a little longer, a few were still a little chewy). I didn't have porcini powder. The pasta in the cream sauce seemed too liquidy until the last minute or so, then was fine. I used Madeira instead of port or Marsala because that's what I had, possibly port or Marsala would have had a little more flavor. It was good though.

Dee-lish.

My heavy granite mortar & pestle did a great job pounding the dried porcinis into a powder. I made fresh pasta so opted to cook it in water before adding it to the sauce. I also cooked the sauce way down so it was rich and thick. Adding parmesan at the table kicked this over the top.