Course Main Course
Cuisine Italian


  • ¼ Cup Olive Oil preferably Extra Virgin
  • 6 TBSP Butter
  • ½ Cup Shallots, minced 1 large or 2 small
  • 8 oz Button Mushrooms, cleaned & sliced
  • 8 oz Crimini Mushrooms, cleaned & sliced
  • 8 oz Shitake, Chanterelle, Oyster or a combo
  • 1 Cup dried Porcini Mushrooms
  • 1 TBSP minced Garlic 3-4 cloves
  • 2 tsp fresh Rosemary minced
  • 2 tsp fresh Thyme minced
  • ½ Cup Red Wine
  • ½ Cup Heavy Cream or Half & Half
  • 1 Cup Parmigiano Reggiano grated
  • 1 pound Fetuccini
  • 1 TBSP + 1 tsp Kosher Salt
  • ½ tsp freshly ground Black Pepper


  • Boil 1 ½ cups water and pour over the dried Porcini and allow to sit for 15-20 minutes to reconstitute. Drain the mushrooms and reserve the liquid. When cool, coarsely chop the mushrooms.
  • Bring a large pot of water to a boil for the pasta, add 1 TBSP salt. Cook the pasta according to the package directions.
  • In a large saute pan or risotto pan, melt the butter with the oil over medium heat. When the butter has melted, add the shallots and sweat, stirring frequently, making sure they don’t brown.
  • Add the fresh mushrooms, turn the heat up to medium high and saute until the mushrooms begin to release their liquid. Add 1 tsp salt, the black pepper and continue to saute until the mushrooms are golden brown.
  • Add the garlic, rosemary and thyme and cook for 1-2 minutes, making sure the garlic doesn’t burn.
  • Add the chopped porcini, red wine and ½ cup reserved porcini broth and scrape the bottom of the pan to deglaze. Bring to a boil and reduce the heat to medium low and allow the mushrooms to simmer and liquid to reduce by half. At this point, if your pasta is not ready, remove the mushrooms from the heat and cover.
  • When the pasta is ready (al dente), return the mushrooms to medium heat and add an additional ¼ cup of porcini liquid and the cream.
  • Drain the pasta and add to the mushroom mixture, stirring well to coat the pasta with the sauce.
  • Add the cheese and toss well. If it seems a little dry, add another tablespoon or two of the porcini liquid and/or cream.
  • Serve immediately in pasta bowls with a fresh grating of cheese and drizzle of good olive oil.


  • Use a good quality dried pasta. I am lucky to live near Eataly and love the brand Afeltra. Whole foods carries a nice line called Rustichella d’Abruzzo.
  • Tagliatelle may also be substituted.
  • Any combination of mushrooms that you can get is fine, but the dried porcini and soaking liquid are key, as they really add a depth of flavor. If you can get chanterelles, they make a wonderful addition with their meaty texture, albeit they are pricey.
Keyword Fettucini, Hay and Straw, Mushroom


  1. Wow, great recipe! How do feel about substituting dried shiitake mushrooms for the dried porcini mushrooms, if necessary?

    • Go for it! I don’t know if dried shitakes will have the same earthy flavor as the porcini, but I would think any dried mushrooms can be substituted, especially morels. This recipe is simply what I did, but I encourage everyone to experiment and use what they have or are able to get. You might just come up with something that’s even better, so let me know.

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