Mushroom pasta is everywhere. But most recipes miss the depth. This one doesn't. Forest Funghi brings porcini, herbs, and fleur de sel into one blend, so you get woodsy umami without hunting down dried mushrooms or making stock from scratch.
Why this works
Porcini mushrooms taste like forest floor in the best way. Earthy. Slightly sweet. Deep umami. Fresh mushrooms give texture, but dried porcini give flavour. That's where Forest Funghi comes in.
It's ground porcini mixed with herbs and fleur de sel. Sprinkle it in while the mushrooms cook, and the fat pulls out all that umami. Hit it again at the end for a final flavour punch.
The cream ties it together. Not heavy, just enough to coat the pasta. For more richness, add a knob of butter. For something lighter, use starchy pasta water instead.
Three ways to use Forest Funghi beyond pasta
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On scrambled eggs: A pinch whisked into beaten eggs makes breakfast taste like a fancy brunch.
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In risotto: Stir in halfway through cooking to deepen the stock flavour.
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On roasted vegetables: Toss root vegetables with olive oil and Forest Funghi before roasting. Parsnips, carrots, celeriac.
Ingredients
- 200g tagliatelle or pappardelle
- 250g mixed mushrooms (chestnut, shiitake, oyster), sliced
- 2 cloves garlic, minced
- 1 tsp Forest Funghi, plus extra for finishing
- 100ml double cream (or oat cream for vegan)
- 2 tbsp olive oil
- 30g Parmesan, grated (optional)
- Fresh parsley, chopped
- Black pepper
Method
- Boil the pasta in salted water until al dente. Save a cup of pasta water before draining.
- Heat olive oil in a wide pan over medium-high heat. Add the mushrooms and cook without stirring for 2 minutes. Let them brown.
- Stir the mushrooms, add garlic and 1 tsp Forest Funghi. Cook for another minute until fragrant.
- Lower the heat. Pour in the cream and 3-4 tbsp pasta water. Let it bubble gently for 1 minute.
- Toss in the drained pasta. Stir to coat. Add more pasta water if it looks dry.
- Take off the heat. Stir in Parmesan if using. Add another pinch of Forest Funghi if you want more umami. Serve with parsley and black pepper.
Chef's Tip
Don't crowd the pan when cooking mushrooms. They release water, and if packed in they steam instead of browning. Cook in two batches if needed. A properly browned mushroom has ten times more flavour than a pale, watery one.
What would you pair Forest Funghi with? Try it on eggs, risotto, or roasted vegetables.
FAQ
Can I use fresh mushrooms instead of dried porcini?
Yes, use 300g mixed fresh mushrooms. Forest Funghi still adds the deep porcini flavour that fresh mushrooms alone can't deliver.
What pasta works best?
Tagliatelle, pappardelle, or fettuccine. Wide ribbons hold the creamy sauce beautifully. Short pasta like penne works too.
How much Forest Funghi should I use?
Start with 1 tsp while cooking, then finish with another pinch at the end. Taste as you go.
Can I make this vegan?
Swap the cream for oat cream or cashew cream. Use nutritional yeast instead of Parmesan. The umami from Forest Funghi carries the dish.
How do I store leftover pasta?
Fridge for 2 days in an airtight container. Reheat gently with a splash of water or cream to loosen the sauce.
