Right now porcini mushrooms (also known as cepes in Frech or eekhoorntjesbrood in Dutch) are abundant in Dutch forests. Since good quality fresh porcini mushrooms are usually next to impossible to find, I jumped at the chance to get some to make pappardelle ai funghi porcini.
Fresh porcini mushrooms should be firm and the spores (underneath the cap) should be white as shown in the photo. Stay away from porcini that are soft or have yellow spores, since they will become mushy and smell badly when you sauté them. Even in Italy I noticed that such bad porcini mushrooms are sold at ridiculously high prices.
There are three ways to make fresh pasta with porcini: with olive oil, parsley and garlic, with tomatoes, and with cream. This time I opted for the latter.
250 grams (0.6 lbs) fresh porcini mushrooms
1 Tbsp fresh flatleaf parsley, chopped
75 ml (1/3 cup) dry white wine
100 ml (0.4 cup) cream
freshly grated parmigiano reggiano
30 grams (2 Tbsp butter)
salt and freshly ground black pepper
200 grams semola di grano duro (semolina flour)
Make fresh pappardelle or tagliatelle from the eggs and the flour using my instructions for making fresh pasta.
Cook the pappardelle for a few minutes in boiling salted water.
This pairs well with a mellow earthy oaked red wine or a buttery oaked dry white wine. We enjoyed it with a 2001 Gran Reserva Rioja, a classic mellow elegant tempranillo-based red from Spain.