Cooking, Dinner, Pasta, Recipes

Porcini & White Wine Tagliatelle

October 25, 2013

Pasta with caption

Why, hello there!

It’s been a while. I know!


I’m sorry to have left you in what must have been the most suspense-filled two weeks of your life, wondering when I’ll finally post another recipe {or at least I like to think that you feel this way} but life has become busy. Ever since I stepped foot into the gates of University life a month ago, I’ve been super swamped with work. I usually don’t take busy-ness light-heartedly so when I say I have a ton of work to do then I’m definitely not exaggerating.


To give you a quick update on what’s been going over here: I’m in my final year of Uni which means the countdown is on. My lectures finish in March so I’m trying to keep up with reading, assignments, etc. as good as possible while dealing with random but equally as important things like summer job applications and Grad school applications.

I have a clear vision of where I want to work next summer and which Grad school I’ll attend next Autumn so I’m trying to keep my eyes on the goal. Even though it seems like both of those things are still years away.


I’m amazed at how quickly the first month back at Uni has gone by. When I wake up on Monday mornings Fridays seem sooooo far away, yet as I sit here typing this post I really don’t know where the week went.

Even though I like being a busy bee and hate nothing more than boredom I really miss blogging on a regular basis. I have been taking pictures of a couple of meals but they aren’t particularly styled or pretty so I’ll have to think about whether the pictures will ever be published on here. Unlike any other houses or rooms I’ve lived at, here at Uni I seriously lack food styling equipment. I know some of you might not quite understand just how much clutter is required to create a decent looking food photograph but I can tell you that it requires more than just a plate and cutlery. Therefore, if I ever find more time to take pictures don’t expect any award-winning shots.


Until then I will leave you with a recipe for a seriously satisfying, Autumn-inspired pasta dish that might knock your socks off. Adjust the amount of wine used to whatever you feel is required!

Hope you all have a lovely weekend. I know my laptop and I will have a wonderful time!

Porcini & White Wine Tagliatelle

serves 3-4


  • 300-400g tagliatelle
  • 2-3 tbsp. olive oil
  • 2 onions, peeled and finely chopped
  • 850g fresh porcini mushrooms, rinsed and finely sliced
  • 250ml white wine {more if required}
  • 3 cups of vegetable broth {or hot water with 1-2 bouillon cubes}
  • 100ml heavy cream
  • 3 tbsp. Dijon mustard
  • salt and pepper
  • 4 tsp. flour + water
  • parsley {+ more to serve}
  • parmesan optional


  1. Cook the pasta according to instructions on the pack. Once al dente, drain, rinse with cold water to stop the cooking process and set aside.
  2. In the meantime make the sauce. In a large skillet heat up the olive oil and then cook the chopped onion. Once they have softened and have become clear throw in the sliced mushrooms. Let them cook down. They will loose quite a lot of water. Stir occasionally to ensure even browning.
  3. When you feel that they have cooked down for most part turn up the heat to high. Then pour in the white wine and reduce almost completely. Immediately thereafter pour in the vegetable broth and stir gently. Turn down the heat to medium-high and let the sauce simmer for a short while.
  4. Add Dijon mustard and stir until well-combined. Season with salt and pepper.
  5. To thicken the sauce, stir together the flour and approx. 5 tbsp. of water to achieve a thick paste {I recommend using a glass and adding the water tablespoon by tablespoon until you have a paste-like consistency}. Turn up the heat to high and add the paste to the sauce. Stir gently and wait for the sauce to thicken.
  6. Fine-tune the sauce with a splash of heavy cream and season to perfection according to your taste {add whatever you feel is necessary to satisfy your taste buds}.
  7. At the end add some chopped parsley. Then throw the cooked pasta into the sauce, give it a good whirl and wait for the the pasta to heat up a bit.
  8. Serve with a generous amount of freshly grated parmesan and a bit more parsley and a glass of vino on the side.


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  • Reply Consuelo @ Honey & Figs October 26, 2013 at 5:08 pm

    I’m starting university next year and I’m afraid I won’t have enough time to blog,aahh it sounds so stressful! I hope you find the time to relax and post wonderful recipes like this one.
    These tagliatelle look amazing, girl. The flavor combo must be awesome and I’m dying to have them for dinner anytime soon.
    Have a wonderful weekend 🙂

  • Reply Kathryn October 28, 2013 at 2:11 pm

    I’m so impressed you’re finding time to blog at all – I don’t think I could have when I was at uni! This dish looks so warming and comforting, great flavours in there!

  • Reply anna @ annamayeveryday November 13, 2013 at 3:39 pm

    This looks delicious, cosy, comforting and just right now the weather is getting a bit chillier!

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