AUTHENTIC RECIPE

Fettuccine ai Funghi MistiFettuccine with Mixed Mushrooms

Name: Fettuccine with Mixed Mushrooms
Prep time: 17 min
Cook time: 20 min
Total time: 37 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 320 g Fettuccine; 20 g Dried porcini mushrooms; 150 g Chanterelles; 150 g White button mushrooms; 2 cloves Garlic; 60 g Unsalted butter; 80 ml Dry white wine; 80 ml Heavy cream (at least 35% fat); 50 g Parmigiano Reggiano; 1 bunch Flat-leaf parsley; 2 sprigs Fresh thyme; 5 g Salt; 3–4 grinds Coarsely ground black pepper

Difficulty★★☆☆☆ Prep17 min Cook20 min servings4

A pasta of mixed mushrooms from Tuscany’s autumn woods, simply finished with butter and garlic. Fragrant chanterelles and dried porcini broth layer together to evoke the forest’s depth. Dried porcini are essential to the stock and aroma; leaving them out makes another dish.

Recipe developed and reviewed by the Tabelia Editorial TeamUpdated 2026-05-22

100/ 100

AUTHENTICITY SCORE

Authenticity Score

This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.

Ingredients (4 servings)

Fettuccine320 g
Dried porcini mushroomsSoak in 200 ml lukewarm water for 20–30 minutes20 g
ChanterellesTear by hand or cut large ones into 4 quarters; remove dirt with a dry brush, never wash150 g
White button mushroomsCut into 4 quarters150 g
GarlicThinly sliced2 cloves
Unsalted butter60 g
Dry white wine80 ml
Heavy cream (at least 35% fat)Sometimes omitted in the Tuscan style; add for more richness80 ml
Parmigiano Reggiano50 g
Flat-leaf parsleyRoughly chopped1 bunch
Fresh thyme2 sprigs
SaltFor seasoning the sauce and pasta water, as needed for each5 g
Coarsely ground black pepper3–4 grinds

Method

125 min

Soak the porcini

1 Soak the dried porcini in 200 ml lukewarm water at about 40°C.

Ready when

They are rehydrated after 20–30 minutes.

23 min

Prepare the soaking liquid

1 Lift out the softened porcini and chop roughly.
2 Strain the soaking liquid through a fine tea strainer.

Ready when

This is complete when the porcini are chopped and the liquid strained.

33 min

Cut the mushrooms

1 Tear the chanterelles by hand into bite-sized pieces, brushing off any dirt with a dry brush.
2 Cut the button mushrooms into 4 quarters.

Ready when

This is complete when all are cut.

Caution

Do not wash chanterelles; remove dirt with a dry brush.

42 min

Cook the garlic

1 Thinly slice the garlic.
2 Heat 40 g butter and the sliced garlic in a frying pan over low heat.

Ready when

After about 2 minutes, continue when lightly colored.

56 min

Sauté the button mushrooms

1 Add the button mushrooms and sauté over medium heat for 5–6 minutes.

Ready when

Continue when all moisture has evaporated and the surfaces are lightly browned.

Caution

Remaining moisture lets the savory flavor escape.

63 min

Sauté the chanterelles and porcini

1 Add the chanterelles and porcini and sauté over high heat for 2–3 minutes.

Ready when

Continue when the porcini aroma rises.

76 min

Reduce the sauce

1 MeanwhileStart bringing a large pot of water to the boil, with 10 g salt per 1 L water.
2 Add 80 ml white wine and cook off the alcohol, about 1 minute.
3 Add the thyme and reduce for 5 minutes.
4 Add all the porcini soaking liquid.

Ready when

This is complete after 5 minutes of reduction.

83 min

Add the cream

1 Add 80 ml heavy cream and simmer over low heat for 2–3 minutes.
2 Season with 1/4 tsp salt and 3–4 grinds black pepper.

Ready when

This is complete after 2–3 minutes of simmering and seasoning.

98 min

Cook the pasta

1 Add the fettuccine to the prepared boiling salted water and cook al dente, 1 minute less than the package time.
2 Reserve 100 ml cooking water.

Ready when

Lift out when al dente.

102 min

Coat the pasta

1 Lift out the fettuccine al dente and transfer to the frying pan.
2 Add the remaining 20 g butter and the Parmigiano and toss quickly.
3 Adjust the sauce consistency with 2–3 tbsp cooking water.

Ready when

This is complete when all the pasta is coated.

111 min

Scatter with parsley

1 Scatter with parsley to finish.

Ready when

The dish is ready once the parsley is added.

A view of Chianti — ChiantiItaly Photo: Francesco Sgroi · CC BY 2.0 (resized; display cropped)

About this dish

Autumn in Tuscany fills the woods with wild mushrooms: porcini, Caesar’s mushrooms and chanterelles. On farms in Chianti and Mugello outside Florence, the custom of gathering baskets of mushrooms, sautéing them in butter and garlic and combining them with pasta continues today.

Tuscan cooking’s aesthetic is one of restraint, adding nothing unnecessary to the ingredients. Confidence that mushroom aroma, butter’s sweetness, garlic’s flavor and white wine’s acidity alone complete a dish underlies the cooking. Whether to add cream is a household decision, but the traditional Tuscan approach finishes with only a little Parmigiano.

Japanese shiitake and button mushrooms can approach the aroma of Italian mushroom cooking when combined with dried porcini.

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