Forno Bistro Executive Chef Ryan McCormick prepares our classic Con Porcini with fresh egg pappardelle.
This classic Forno Bistro dish has made several seasonal appearances on our Dinner Menu over the years and now you can make it at home with the help of Executive Chef Ryan McCormick.
Porcini mushrooms are a famous, and delicious, addition in Italian cuisine. Due to their strong nutty flavor, this is an incredibly popular gourmet mushroom.
The name porcini means “piglets” in Italian. You can find porcini mushrooms on the ground in hardwood forests near pine, chestnut, hemlock, and spruce. They fruit in the summer to fall.
Porcini mushrooms are gourmet edibles, and their retail price reflects that. Their hearty, nutty taste is a welcome addition to many dishes.
Not only do they taste good but also they’re good for you. This mushroom reportedly has a high protein content, which makes them a great meat substitute in vegetarian dishes.
Pasta Feeds 2
- 215g semolina flour
- 70g “00” pasta flour
- 135g whole eggs
Combine in table top mixer on low speed
Con Porcini Feeds 2
- 8oz loose italian sausage
- 4 crimini mushrooms sliced
- 1 medium porcini cap diced
- 2tbs minced onion
- 1tbs butter
- 1pt heavy cream
- Pinch of fresh thyme
- Salt and pepper to taste
