How to Make an Elevated Mushroom Pasta with Porcini, Hedgehog Mushrooms, and Black Truffles

If you're a fan of mushroom pasta, you're in for a treat. Today, we're diving deep into a dish that combines the earthy, rich flavors of mushrooms with the luxurious addition of black truffles and porcini powder. This isn’t just any pasta—it’s a decadent experience for your senses. Let’s break down the key elements of this mushroom pasta, explore the techniques that elevate it, and uncover the chef’s personal notes for creating the perfect bite.

You can also follow along with the full cooking tutorial video here.

The Ingredients: A Symphony of Flavors

This dish is a symphony of rich, earthy flavors, starting with porcini powder, which is finely blended from dried porcini mushrooms and incorporated into the pasta dough, infusing each bite with intense mushroom essence. Fresh hedgehog mushrooms provide a tender texture, while dried porcini mushrooms contribute a deep, concentrated flavor to both the broth and the duxelles.

The pasta dough, made with 00 flour and semolina, is enhanced with the porcini powder, adding both color and flavor to the dish. The mushroom broth, simmered with dried porcini, kombu, and herbs, serves as the savory foundation, while the mushroom duxelles, a finely chopped mixture caramelized with shallots, garlic, and herbs, adds a concentrated mushroom punch.

Finally, the dish is elevated with the delicate fragrance and earthy depth of black truffles, shaved generously over the finished pasta to enhance every bite.

Step-by-Step Breakdown: How to Make the Perfect Mushroom Pasta

Prepare the Porcini Powder

The first step in this dish is preparing the porcini powder. Dried porcini mushrooms are blitzed into a fine powder, which is then incorporated into the pasta dough. It’s essential to store the porcini powder in an airtight container to preserve its aromatic qualities. Once prepared, this powder becomes a secret weapon, enhancing every bite of the pasta.

Making the Pasta Dough

To make the pasta dough, combine 00 flour, semolina flour, and a pinch of salt. Then, create a well in the center, where you’ll add three beaten eggs. Slowly incorporate the flour into the eggs until you form a paste. Gradually work the dough together using your hands and a bench scraper. After kneading, let the dough rest in plastic wrap for about an hour. This resting period helps the dough become more pliable and easier to roll out.

Roasting the Hedgehog Mushrooms

While the dough is resting, prepare the hedgehog mushrooms by roasting them. These mushrooms are simple to prepare: cut them to size, season them with salt, pepper, and butter, and roast them in a hot pan until they release their moisture and become tender. These mushrooms add both texture and flavor to the finished dish.

Preparing the Mushroom Broth

In a separate pan, start by searing onions, garlic, and dried porcini in a little oil. Then, add kombu, thyme, rosemary, fennel seeds, bay leaves, and water. Let this mixture simmer for over an hour to extract all the flavors. The addition of bonito flakes is optional but adds a smoky depth to the broth. Once the broth is ready, strain it and reduce it further to intensify the flavors.

Making the Mushroom Duxelles

While the broth is simmering, chop your hedgehog mushrooms finely and cook them in a little butter until all the moisture evaporates. Then, add shallots, garlic, and herbs. Once everything is caramelized and fragrant, deglaze the pan with smoked soju (or another spirit of choice) to add a little depth and richness.

Rolling and Cutting the Pasta

Once the dough has rested, roll it out into thin sheets, dusting with semolina flour to prevent sticking. Use a pasta machine to roll it thin and cut it into your desired shape. Fresh pasta cooks much faster than dried, so keep an eye on it when boiling.

Cooking the Pasta

Bring a pot of salted water to a gentle simmer, not a rolling boil. Add your fresh pasta and cook for about a minute, until it floats to the top. Once cooked, transfer it straight into the prepared mushroom sauce, ensuring it soaks up all the flavors.

Final Touches

Once the pasta is coated in the sauce, stir in the mushroom duxelles. Taste the dish and adjust the seasoning as needed. Finally, finish the dish with a generous sprinkle of fresh parsley, a drizzle of balsamic vinegar to cut through the richness, and, of course, the pièce de résistance—shavings of black truffles.

Chef’s Notes:

• Porcini Powder: You can always adjust the amount of porcini powder based on how intense you want the mushroom flavor to be. If you prefer a subtler flavor, use less, but if you're a mushroom lover, go for more.

• Pasta Texture: Don't be afraid to really knead the dough. The more you knead, the smoother and more elastic it becomes, making the pasta much easier to work with.

• Broth Reduction: Be patient when reducing the mushroom broth. This step is essential to concentrate the flavors, which is what gives the dish its deep, savory richness.