A stroganoff-adjacent creamy mushroom pasta

A case for stocking dried porcini 🍄

Last summer, during my annual pilgrimage to Cape Cod’s Atlantic Spice Company for a spice restock, I picked up a couple of bags of dried porcini mushrooms. I love all mushrooms in any and all formats, but hadn’t experimented with dried porcini up until then because they’re typically pretty expensive.

This store sold giant bags of them for around ten bucks though, so it was a no-brainer.

Since then, dried porcini have become an indispensable part of my pantry. They add a ton of mushroomy flavor to anything I use them in. And they’re shelf-stable, so I can easily reach for them whenever I need to add some oomph to an otherwise lackluster meal. For instance, I use them to add depth to veggie soups, incorporate them into pastas and noodles, add them to risotto, and so much more.

Once rehydrated, these mushrooms take on a chewy, meaty texture, with an intensely savory, earthy flavor. If you’re also a fan of mushrooms, trust me, you’ve gotta get your hands on these! (You can order them from Atlantic Spice Co. [I get all my spices in bulk from them], on Amazon, or look for them in specialty European markets like Eataly.)

This creamy porcini pasta - with white wine and cashew cream - is the vegan mushroom pasta of my dreams…

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