In a medium bowl, cover the porcini with boiling water and leave ... followed by the drained tagliatelle. Toss over the heat until the pasta and sauce have emulsified – about 1½ minutes.

Dried porcini and fresh shiitake combine to bring an intense mushroom flavour to this vegan mushroom pâté. For this recipe you will need a food processor. Each serving provides 134 kcal ...

Developer Michelle McGlinn offers a solution: Instead of the duxelles being only a layer of the Wellington, the mushrooms become the main attraction. With a mix of portabella and porcini mushrooms ...

This porcini ... mushrooms (yes, I heard you!). This recipe is inspired by two of my favourite dishes at Ristorante Pizzeria Acone near where I grew up in Tuscany – penne all'Aconese and ...