Dried Porcini Mushroom Pasta

Not sure how to use dried porcini mushrooms? Make this luscious, earthy porcini mushroom pasta with white wine and cashew cream.

Last summer, during my annual pilgrimage to Cape Cod’s Atlantic Spice Company for a spice restock, I picked up a couple of bags of dried porcini mushrooms. I love all mushrooms in any and all formats, but hadn’t experimented with dried porcini up until then because they’re typically pretty expensive.

This store sold giant bags of them for around ten bucks though, so it was a no-brainer.

Since then, dried porcini have become an indispensable part of my pantry. I use them to add depth to veggie soups, incorporate them into pastas and noodles, add them to risotto, and so much more.

Once rehydrated, these mushrooms take on a chewy, meaty texture, with an intensely savory, earthy flavor. If you’re also a fan of mushrooms, trust me, you’ve gotta get your hands on these – they’re a total game-changer.

The Recipe at a Glance

This is the creamy porcini mushroom pasta is the vegan pasta of my dreams – meaty mushrooms plus al dente pasta enveloped in a silky dairy-free sauce (no cream, butter, or cheese).

Although this recipe looks like it has a lot of steps, it’s actually quite simple. You basically just make a pan-sauce with sautéed shallots and garlic, rehydrated porcini, white wine, and cashew cream (i.e. raw cashews soaked in hot water and blended). Once the sauce is ready, you toss in hot pasta, and violà.

What Are Porcini Mushrooms

Porcini mushrooms (pronounced “por-CHEE-nee”) are common in Italian and French cuisines (cèpes in French). They are not typically sold fresh in American supermarkets, but if they can be found, they’re usually quite expensive. Dried porcini are more budget-friendly.

How to Cook with Dried Porcini Mushrooms

Dried porcini need to be rehydrated before being used in a recipe. To rehydrate, place them in a bowl, cover with boiling water, and let stand until they have expanded and softened, about 30 minutes. The soaking water consequently turns into a flavorful broth that you can use in your recipe (like this pasta).

Something to note is that dried porcini can be a little sandy. It’s best to rinse them under running water after they’ve softened to make sure you don’t get any sand in your food. If you end up using the mushroom water (which you should – it’s liquid gold!), be mindful not to agitate the water as you scoop it out to ensure all the sand stays at the bottom of the bowl.

Key Ingredients + Substitutions

• Dried Porcini Mushrooms: While you are not likely to find these in a regular American supermarket, you can order them from Atlantic Spice Co. (best option) or Amazon, or look for them in specialty European markets like Eataly.
• Raw Cashews: Make this sauce rich and creamy. Can be substituted with blanched [skinless] almonds. (Do not use roasted cashews.)
• Miso: This Japanese fermented soybean paste lends a savory, “cheesy” note to this pasta. Look for it in the refrigerated section next to things like tofu and kimchi.
• Dry White Wine: Balances the earthy mushroom sauce with a tangy funk. If you don’t drink and won’t have use for the rest of the bottle, skip it and substitute with a squeeze of lemon (complete instructions in the recipe card below). The result won’t be quite the same though.
• Pasta: This creamy mushroom sauce works best on long pastas, particularly wide ones. Look for pappardelle, tagliatelle, or fettuccine.

How to Make Porcini Mushroom Pasta

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Soak Mushrooms and Cashews

Put the mushrooms in a bowl and the cashews in a blender. Cover both with boiling water and set aside to soften for 30 minutes.

Step 2: Chop the Mushrooms

Pull the mushrooms out of the hot water, place in a mesh strainer, and rinse well under running water. Then give them a rough chop. (Reserve the mushroom water.)

Step 3: Sauté the Aromatics

In a large high-sided pan, sauté diced shallots in olive oil until translucent. Then add minced garlic and cook for another few seconds.

Step 4: Add Mushrooms and Wine

Add the mushrooms and wine. Simmer for a few minutes to evaporate the alcohol.

Step 5: Add the Cashew Cream

Add miso and salt to the soaking cashews, and blend until completely smooth. Add the cream to the pan, along with some of the reserved mushroom water. Simmer gently, stirring often, until the sauce is slightly thickened, about 5 minutes.

Step 6: Add the Pasta

Boil the pasta until it is just short of al dente (it will finish cooking in the sauce) and add it to the pan with the sauce. Toss to coat evenly. Serve immediately, sprinkled with parsley.

Pro Tip: Be sure the pasta is still hot and steaming when you add it to the sauce. Otherwise, the pasta will not combine well with the sauce.

How to Serve This Porcini Pasta

Like all creamy pastas, this is best served right away. You can serve it by itself, with a side salad – like arugula dressed in a simple vinaigrette or this kale beet salad – or with sautéed kale.

More Vegan Pasta Recipes…

• Creamy Vegan Tomato Pasta
• Pasta with Beans and Greens
• Baked Greek Orzo
• Peppery Cabbage Pasta

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.