Tagliarini al Porcini

Post: Boletes


  • 2 tablespoons chopped shallots
  • 2 to 3 young cepe (Boletus) stems, chopped
  • 5 tablespoons butter
  • Juice of 1/2 lemon
  • 3/4 cups heavy cream or half and half
  • Salt and pepper to taste
  • 1 pound fresh tagliarini
  • Freshly grated Romano or Parmesan cheese


1. In a sauté pan or skillet, sauté the shallots and chopped stems in butter until hazel colored.

2. Add the lemon juice. Add the cream, salt, and pepper and cook at a very low temperature for about 10 minutes, stirring gently.

3. Cook the pasta in a large amount of boiling salted water until al dente and drain.

4. Pour the sauce over the pasta in a serving bowl. Generously sprinkle the cheese on top.

(Source: Robert Machler from Wild About Mushrooms by Louise Freedman)

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