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Porcini Mushroom & Chestnut Ragù

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Serves: 4-6
Porcini & Chestnut Ragù

Rustic and earthy porcini mushrooms meet buttery chestnuts in this sweet-and-savory ragù sauce. Here we use Rustichella d'Abruzzo Egg Fettuccine, but any wide-cut pasta will do. 

Ingredients

Instructions

Clean the porcini mushrooms by placing them in a small bowl and covering with cold water. Drain the water and rinse the mushrooms once more in cold water. Once rinsed, place the dried mushrooms back in a small bowl and cover with hot water. Let soak for 10 minutes. Drain the water, chop the porcini mushrooms and set aside.

In a large skillet, heat extra virgin olive oil over medium heat.  Add shallots and sauté for 2 minutes.  Add garlic and sauté for another 2 minutes until fragrant and the shallots become translucent. 

Add the chopped button mushrooms and salt, and sauté for 10 minutes until the mushrooms begin to release their moisture. Add the chopped chestnuts and chopped rehydrated porcini mushrooms to the pan. Sauté until most of the water is evaporated and brown caramelized vegetable bits (fond) develop on the bottom of pan, about another 5-10 minutes.

Deglaze the pan with Banyuls vinegar and sauté for about a minute until the pan is nearly dry again. Add vegetable broth and let the pan simmer for another 10 minutes. The broth should reduce and thicken. 

Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to the package, until just before al dente. Drain the pasta and set aside. 

Add the sage and butter to the pan with the ragù. Taste and adjust seasoning, if necessary. 

Add the cooked pasta to the pan and cook an additional 2 minutes, coating the pasta in the sauce.

Top with Parmigiano-Reggiano and parsley, if desired.