Are you ready to elevate your cooking with the rich, earthy flavor of porcini mushrooms? These gourmet fungi can transform simple dishes into restaurant-worthy meals, from comforting risottos to elegant pasta dishes. Whether you’re planning a cozy dinner or impressing guests, our collection of savory porcini recipes will inspire your next culinary adventure. Let’s dive into these delicious creations that celebrate this incredible ingredient!
Creamy Porcini Mushroom Risotto
Oh my goodness, I still remember the first time I tried making risotto—I was so nervous about getting that perfect creamy texture without any cream! But this porcini mushroom version has become my absolute go-to comfort food, especially on chilly evenings when I want something that feels fancy but is actually quite simple to make.
Ingredients
– Arborio rice – 1½ cups
– Dried porcini mushrooms – 1 oz
– Chicken broth – 4 cups
– White wine – ½ cup
– Yellow onion – 1 medium
– Garlic – 3 cloves
– Butter – 3 tbsp
– Olive oil – 2 tbsp
– Parmesan cheese – ¾ cup grated
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Place dried porcini mushrooms in a heatproof bowl and pour 2 cups of boiling water over them, letting them soak for 20 minutes until softened.
2. Strain the mushrooms through a fine-mesh sieve, reserving the soaking liquid, then roughly chop the rehydrated mushrooms.
3. Combine the mushroom soaking liquid with chicken broth in a saucepan and heat to a steady simmer at 180°F, maintaining this temperature throughout cooking.
4. Finely dice the yellow onion and mince the garlic cloves.
5. Heat olive oil and 1 tablespoon of butter in a large, heavy-bottomed pot over medium heat until the butter melts and foams slightly.
6. Add diced onion and cook for 5-7 minutes until translucent but not browned, stirring occasionally with a wooden spoon.
7. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Add Arborio rice and stir constantly for 2 minutes until the grains become slightly translucent around the edges.
9. Pour in white wine and cook while stirring until the liquid is completely absorbed, about 3-4 minutes.
10. Add chopped porcini mushrooms and stir to combine with the rice mixture.
11. Add ½ cup of the warm broth mixture to the rice, stirring continuously until the liquid is fully absorbed before adding the next ½ cup.
12. Continue adding broth ½ cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next—this process should take about 20-25 minutes total.
13. Test the rice for doneness after 20 minutes; it should be tender but still slightly firm to the bite (al dente).
14. Remove the pot from heat and stir in the remaining 2 tablespoons of butter and grated Parmesan cheese until fully incorporated.
15. Season with salt and black pepper, stirring to distribute evenly. Creamy, comforting, and deeply earthy, this risotto has that perfect balance where each grain of rice remains distinct yet contributes to the luxurious texture. I love serving it in shallow bowls with an extra sprinkle of Parmesan and a simple arugula salad on the side—the peppery greens cut through the richness beautifully.
Porcini Mushroom and Truffle Pasta
Zesty autumn evenings always make me crave something earthy and luxurious, and this porcini mushroom and truffle pasta has become my go-to comfort dish when the weather turns crisp. I first discovered this combination during a cozy dinner party where the rich aromas filled my entire apartment, and now it’s my secret weapon for impressing guests without spending hours in the kitchen.
Ingredients
Dried porcini mushrooms – 1 oz
Fettuccine pasta – 8 oz
Heavy cream – 1 cup
Parmesan cheese – ½ cup, grated
Black truffle oil – 2 tbsp
Butter – 2 tbsp
Garlic – 2 cloves, minced
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Place dried porcini mushrooms in a bowl and pour 2 cups of boiling water over them, letting them soak for 20 minutes until fully rehydrated and plump.
2. Bring a large pot of salted water to a rolling boil over high heat, using about 1 tablespoon of salt for every 4 quarts of water to properly season the pasta.
3. Add fettuccine to the boiling water and cook for 8-10 minutes until al dente, testing a strand at 8 minutes to ensure it still has a slight bite.
4. While pasta cooks, drain the rehydrated mushrooms, reserving ½ cup of the soaking liquid, and chop the mushrooms into bite-sized pieces.
5. Melt butter in a large skillet over medium heat until it just begins to foam, being careful not to let it brown.
6. Add minced garlic to the skillet and sauté for 1 minute until fragrant but not browned, stirring constantly to prevent burning.
7. Add chopped porcini mushrooms to the skillet and cook for 3 minutes until they release their earthy aroma and become slightly crispy at the edges.
8. Pour in heavy cream and the reserved mushroom soaking liquid, then bring the mixture to a gentle simmer over medium-low heat.
9. Stir in grated Parmesan cheese until completely melted and the sauce has thickened slightly, about 2 minutes of constant stirring.
10. Drain the cooked pasta, reserving ¼ cup of pasta water, then add the pasta directly to the skillet with the sauce.
11. Toss the pasta with the sauce over low heat for 1 minute, adding reserved pasta water as needed to create a silky, cohesive sauce that clings to each strand.
12. Remove from heat and drizzle with black truffle oil, then season with salt and black pepper, tossing once more to combine everything evenly.
Creating this dish always reminds me how the creamy sauce clings perfectly to each strand of fettuccine, while the earthy porcini and luxurious truffle create a symphony of flavors that feels both rustic and elegant. I love serving it in shallow bowls with an extra drizzle of truffle oil and a sprinkle of fresh parsley for color, making even a simple weeknight dinner feel like a special occasion.
Roasted Porcini Mushroom Soup
Huddled around my grandmother’s old soup pot on a crisp autumn day, I rediscovered the magic of roasted porcini mushrooms—their earthy aroma filling my tiny kitchen with memories of forest walks and cozy evenings. This simple soup has become my go-to comfort food when the leaves start turning, requiring just a handful of ingredients but delivering restaurant-quality depth. Let me walk you through my foolproof method that transforms humble mushrooms into liquid velvet.
Ingredients
Porcini mushrooms – 1 lb
Yellow onion – 1 medium
Garlic – 3 cloves
Vegetable broth – 4 cups
Heavy cream – ½ cup
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper. 2. Clean the porcini mushrooms thoroughly with a damp paper towel to remove any dirt. 3. Slice the mushrooms into ¼-inch thick pieces for even roasting. 4. Toss the mushroom slices with 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl. 5. Spread the mushrooms in a single layer on the prepared baking sheet. 6. Roast the mushrooms for 25 minutes until they’re deeply browned and have released their moisture. 7. While mushrooms roast, dice the yellow onion and mince the garlic cloves. 8. Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. 9. Sauté the diced onion for 8 minutes until translucent and slightly golden. 10. Add the minced garlic and cook for 1 minute until fragrant. 11. Transfer the roasted mushrooms to the pot with the onions and garlic. 12. Pour in the vegetable broth and bring the mixture to a boil. 13. Reduce heat to low, cover the pot, and simmer for 20 minutes to develop flavors. 14. Carefully blend the soup until completely smooth using an immersion blender. 15. Stir in the heavy cream and remaining ½ teaspoon salt and ¼ teaspoon black pepper. 16. Heat the soup for 3 more minutes without boiling to warm through. You’ll love how the roasted porcini create an almost meaty richness in this velvety soup, with the cream adding just enough luxury without overwhelming the earthy notes. I sometimes swirl in a tablespoon of truffle oil at serving or top with crispy fried shallots for contrasting texture—perfect with crusty bread for dipping into this autumn embrace.
Porcini Mushroom and Thyme Focaccia
Nothing beats the earthy aroma of porcini mushrooms wafting through my kitchen on a crisp autumn afternoon. I first fell in love with this focaccia during a trip to the Italian countryside, and after countless tweaks, I’ve perfected a version that’s become my go-to for cozy gatherings. Trust me, the combination of woodsy mushrooms and fragrant thyme is pure comfort in every bite.
Ingredients
- All-purpose flour – 3 cups
- Warm water – 1 cup
- Active dry yeast – 2 tsp
- Olive oil – ¼ cup
- Salt – 1 tsp
- Dried porcini mushrooms – ½ cup
- Fresh thyme – 2 tbsp
Instructions
- Combine 1 cup warm water (110°F) and 2 tsp active dry yeast in a large bowl, then let it sit for 5 minutes until foamy.
- Tip: Use a thermometer to check the water temperature—too hot will kill the yeast, too cold won’t activate it.
- Add 3 cups all-purpose flour, 1 tsp salt, and 2 tbsp olive oil to the yeast mixture.
- Stir with a wooden spoon until a shaggy dough forms.
- Knead the dough on a floured surface for 8 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour until doubled in size.
- Soak ½ cup dried porcini mushrooms in hot water for 15 minutes to rehydrate them, then drain and chop finely.
- Tip: Save the mushroom soaking liquid—it adds incredible flavor to soups or sauces.
- Punch down the risen dough and press it into a greased 9×13-inch baking pan.
- Drizzle the dough with the remaining 2 tbsp olive oil.
- Dimple the dough deeply with your fingertips all over the surface.
- Sprinkle the chopped porcini mushrooms and 2 tbsp fresh thyme leaves evenly over the dough.
- Let the focaccia rise uncovered for 20 minutes until puffy.
- Preheat your oven to 400°F while the focaccia rises.
- Bake for 20–25 minutes until the top is golden brown and the edges pull away from the pan.
- Tip: For an extra-crispy crust, place a baking sheet on the lower oven rack during preheating and spritz the focaccia with water before baking.
- Transfer the focaccia to a wire rack to cool for 10 minutes before slicing.
My favorite part is tearing into that golden, olive oil-kissed crust to reveal the tender, airy crumb studded with savory porcini. The thyme infuses every bite with a subtle herbal note that pairs beautifully with a drizzle of honey or a smear of creamy goat cheese. Serve it warm alongside a hearty soup or slice it thick for the ultimate sandwich bread—it’s so versatile, you’ll want to make it weekly.
Grilled Porcini Mushroom Steaks
Finally, after years of grilling everything from portobellos to shiitakes, I discovered the king of mushroom steaks—porcinis. Their meaty texture holds up beautifully on the grill, and that earthy, nutty flavor is just unreal. I first tried this at a friend’s cabin last fall, and now it’s my go-to for meatless Mondays.
Ingredients
Large porcini mushrooms – 4
Olive oil – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp
Instructions
1. Preheat your grill to 400°F, making sure the grates are clean to prevent sticking.
2. Wipe the porcini mushrooms clean with a damp paper towel—never soak them as they’ll absorb too much water.
3. Trim the very bottom of the stems if they look dried out, but keep most of the stem intact.
4. Brush both sides of each mushroom generously with olive oil using a pastry brush.
5. Sprinkle salt evenly over both sides of all mushrooms.
6. Season with black pepper, making sure to cover the entire surface area.
7. Dust both sides with garlic powder for that aromatic kick.
8. Place mushrooms gill-side down on the preheated grill.
9. Grill for 6 minutes without moving them to develop nice char marks.
10. Flip the mushrooms carefully using tongs.
11. Grill for another 5-6 minutes until the edges are crispy and the centers are tender when pierced with a fork.
12. Remove from grill and let rest for 2 minutes before serving—this allows the juices to redistribute. You’ll love how the crispy edges give way to that juicy, steak-like interior, with the garlic powder adding just enough punch without overwhelming the porcini’s natural earthiness. Try slicing them thick and serving over creamy polenta, or chop them up for the most incredible mushroom tacos you’ve ever tasted.
Porcini Mushroom and Wild Rice Pilaf
Diving into my pantry this chilly afternoon, I rediscovered a forgotten bag of dried porcini mushrooms from last fall’s farmers market haul—the perfect inspiration for this earthy, comforting pilaf that always reminds me of cozy family dinners. There’s something magical about how these humble ingredients transform into such an elegant side dish that pairs beautifully with roasted chicken or stands proudly on its own.
Ingredients
- Dried porcini mushrooms – 1 oz
- Wild rice blend – 1 cup
- Yellow onion – 1 medium, diced
- Garlic – 2 cloves, minced
- Vegetable broth – 2 cups
- Butter – 2 tbsp
- Fresh thyme – 1 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Place dried porcini mushrooms in a heatproof bowl and pour 1 cup boiling water over them, letting them soak for 20 minutes until softened.
- Remove mushrooms from liquid, reserving the soaking liquid, and chop mushrooms into ½-inch pieces.
- Strain the mushroom soaking liquid through a fine-mesh sieve lined with a paper towel to remove any grit.
- Melt butter in a medium saucepan over medium heat until foaming subsides.
- Add diced onion and cook for 5 minutes, stirring occasionally, until translucent but not browned.
- Add minced garlic and cook for 1 minute until fragrant.
- Add wild rice blend and stir to coat with butter, toasting for 2 minutes until you hear light popping sounds.
- Pour in vegetable broth and the strained mushroom liquid, then add chopped porcini mushrooms, fresh thyme, salt, and black pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes without stirring.
- Remove from heat and let stand covered for 10 minutes to allow rice to fully absorb remaining liquid.
- Fluff with a fork before serving.
Buttery and nutty with that deep umami from the porcinis, this pilaf has the most satisfying chewy texture that holds up beautifully next to saucy mains. I love serving it in shallow bowls with a drizzle of truffle oil or folding in some toasted walnuts for extra crunch—it’s equally wonderful as leftovers when the flavors have melded even more overnight.
Porcini Mushroom and Garlic Butter Sauce
Y’know, I first discovered this magical combination during a rainy autumn camping trip when I needed to transform basic pasta into something extraordinary with limited ingredients. Porcini Mushroom and Garlic Butter Sauce has been my go-to comfort food ever since—it’s the dish I make when I want to feel fancy without spending hours in the kitchen.
Ingredients
Dried porcini mushrooms – 1 oz
Unsalted butter – ½ cup
Garlic cloves – 4
Heavy cream – ½ cup
Fresh parsley – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Place dried porcini mushrooms in a heatproof bowl and pour 2 cups boiling water over them, letting them soak for 20 minutes until softened.
2. Remove mushrooms from liquid, reserving the soaking liquid, and chop mushrooms into ¼-inch pieces.
3. Mince garlic cloves finely using a sharp knife to release maximum flavor.
4. Melt butter in a large skillet over medium heat until it begins to foam slightly.
5. Add minced garlic to the skillet and cook for exactly 1 minute until fragrant but not browned.
6. Stir in chopped porcini mushrooms and cook for 3 minutes until they begin to release their earthy aroma.
7. Pour in reserved mushroom soaking liquid, being careful to leave any sediment at the bottom of the bowl.
8. Simmer the mixture for 10 minutes until the liquid reduces by half.
9. Stir in heavy cream and bring to a gentle bubble over medium-low heat.
10. Chop fresh parsley leaves finely, discarding the stems.
11. Season the sauce with salt and black pepper, stirring to combine thoroughly.
12. Cook for 2 more minutes until the sauce thickens enough to coat the back of a spoon.
13. Remove from heat and stir in chopped parsley.
My favorite thing about this sauce is how the earthy porcini mushrooms create this incredible umami depth that plays perfectly against the rich garlic butter base. The creamy texture clings beautifully to pasta, but it’s also fantastic spooned over grilled steak or roasted vegetables for an instant upgrade.
Porcini Mushroom and Parmesan Polenta
Venturing into my kitchen on this crisp autumn afternoon, I’m reminded why porcini mushroom and Parmesan polenta has become my ultimate comfort food. I first discovered this dish during a rainy weekend in Vermont, and now it’s my go-to when I need something that feels both elegant and deeply satisfying.
Ingredients
Polenta – 1 cup
Water – 4 cups
Salt – 1 tsp
Dried porcini mushrooms – 1 oz
Parmesan cheese – ½ cup, grated
Butter – 2 tbsp
Instructions
1. Place dried porcini mushrooms in a small bowl and cover with 1 cup of hot water from your 4-cup measurement, soaking for 20 minutes until softened.
2. Remove mushrooms from soaking liquid, reserving the liquid, and chop mushrooms into small pieces.
3. Bring remaining 3 cups of water to a rolling boil in a heavy-bottomed saucepan over high heat.
4. Whisk in polenta gradually to prevent clumping, then reduce heat to low.
5. Stir in reserved mushroom soaking liquid, being careful to leave any sediment at the bottom of the bowl.
6. Add chopped porcini mushrooms and salt to the polenta mixture.
7. Cook polenta for 25 minutes, stirring every 3-4 minutes with a wooden spoon to prevent sticking.
8. Remove polenta from heat when it has thickened to a creamy consistency that slowly drips from your spoon.
9. Stir in grated Parmesan cheese until fully incorporated.
10. Fold in butter until the polenta becomes glossy and smooth.
Keeping this polenta warm is key—I often transfer it to a heatproof bowl set over a pot of simmering water. The earthy porcini mushrooms create this incredible umami depth that plays beautifully against the sharp Parmesan, while the polenta itself has this wonderfully creamy texture with just enough graininess to feel substantial. Try serving it topped with a fried egg for breakfast or as a luxurious bed for roasted chicken—it transforms any simple protein into something special.
Braised Porcini Mushroom with Red Wine
Last weekend, I found myself with a beautiful haul of porcini mushrooms from the farmer’s market and decided to create something truly special. There’s something magical about how red wine transforms earthy mushrooms into a rich, luxurious dish that feels both rustic and elegant. I love making this on chilly evenings when the house fills with that incredible aroma that promises comfort in every bite.
Ingredients
Porcini mushrooms – 1 lb
Red wine – 1 cup
Butter – 2 tbsp
Garlic – 3 cloves
Thyme – 2 sprigs
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Clean the porcini mushrooms thoroughly with a damp paper towel to remove any dirt. 2. Slice the mushrooms into ¼-inch thick pieces. 3. Mince the garlic cloves finely. 4. Heat a large skillet over medium heat for 2 minutes. 5. Add the butter to the skillet and let it melt completely. 6. Add the sliced mushrooms to the skillet in a single layer. 7. Cook the mushrooms for 5 minutes without stirring to develop a golden-brown sear. 8. Flip the mushrooms and cook for another 4 minutes until both sides are browned. 9. Add the minced garlic to the skillet and cook for 1 minute until fragrant. 10. Pour in the red wine, scraping the bottom of the skillet to release any browned bits. 11. Add the thyme sprigs, salt, and black pepper to the skillet. 12. Reduce the heat to low and cover the skillet with a lid. 13. Simmer the mushrooms for 25 minutes until the wine has reduced to a thick glaze. 14. Remove the thyme sprigs before serving. Zesty and deeply savory, this braised porcini develops an almost meaty texture that melts in your mouth. The red wine reduction creates a glossy sauce that clings beautifully to each mushroom slice. Try serving it over creamy polenta or alongside a perfectly seared steak for an unforgettable meal that highlights the mushrooms’ natural earthiness.
Porcini Mushroom and Sage Stuffing
Zesty autumn flavors always get me excited for holiday cooking, and this porcini mushroom and sage stuffing has become my go-to side dish ever since I first experimented with it during a cozy Thanksgiving a few years back. There’s something magical about how the earthy mushrooms and aromatic sage come together that makes my kitchen smell absolutely incredible.
Ingredients
Bread cubes – 8 cups
Unsalted butter – ½ cup
Yellow onion – 1 medium
Celery – 2 stalks
Dried porcini mushrooms – 1 oz
Fresh sage – ¼ cup
Chicken broth – 2 cups
Egg – 1 large
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter.
2. Spread 8 cups of bread cubes in a single layer on a baking sheet and bake for 10 minutes until lightly toasted.
3. Soak 1 oz of dried porcini mushrooms in 1 cup of hot water for 15 minutes until softened.
4. Drain the mushrooms, reserving the soaking liquid, and chop them finely.
5. Melt ½ cup of unsalted butter in a large skillet over medium heat.
6. Dice 1 medium yellow onion and 2 celery stalks, then sauté in the melted butter for 8 minutes until translucent.
7. Add the chopped porcini mushrooms and cook for 3 more minutes.
8. Chop ¼ cup of fresh sage leaves and stir into the vegetable mixture.
9. In a large mixing bowl, combine the toasted bread cubes with the vegetable and mushroom mixture.
10. Whisk together 2 cups of chicken broth, 1 large egg, 1 tsp salt, and ½ tsp black pepper.
11. Pour the liquid mixture over the bread and vegetables, then stir gently to combine.
12. Transfer the stuffing to the prepared baking dish and cover tightly with foil.
13. Bake covered for 30 minutes at 375°F.
14. Remove the foil and bake for another 15 minutes until the top is golden brown and crispy.
15. Let the stuffing rest for 10 minutes before serving to allow the flavors to meld.
This stuffing develops the most wonderful contrast between the crispy top layer and the moist, tender interior that just melts in your mouth. The porcini mushrooms lend such a deep, earthy flavor that pairs beautifully with the aromatic sage, making this dish perfect alongside roasted turkey or even as a main course for vegetarians when served with a simple green salad.
Porcini Mushroom and Spinach Quiche
Baking this quiche always reminds me of crisp autumn mornings when I’d help my grandmother in the kitchen—the earthy aroma of mushrooms filling the air while she taught me her secret for the flakiest crust. I’ve adapted her classic recipe over the years, swapping in porcini mushrooms for their rich, nutty flavor that pairs beautifully with fresh spinach. This version has become my go-to for weekend brunches or cozy dinners when I want something impressive yet surprisingly simple to pull together.
Ingredients
– Pie crust – 1
– Eggs – 4
– Heavy cream – 1 cup
– Porcini mushrooms – 8 oz
– Fresh spinach – 2 cups
– Gruyère cheese – 1 cup, shredded
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Butter – 2 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and press it firmly against the sides and bottom.
3. Prick the bottom of the crust all over with a fork 15 times to prevent bubbling.
4. Bake the empty crust for 10 minutes until lightly golden.
5. Slice the porcini mushrooms into ¼-inch thick pieces while the crust pre-bakes.
6. Melt the butter in a skillet over medium heat.
7. Add the sliced mushrooms to the skillet and cook for 8 minutes until browned and tender.
8. Add the fresh spinach to the skillet and cook for 2 minutes until wilted.
9. Whisk the eggs in a medium bowl until fully combined and pale yellow.
10. Pour the heavy cream into the egg mixture and whisk for 30 seconds until smooth.
11. Stir the shredded Gruyère cheese into the egg mixture.
12. Add the salt and black pepper to the egg mixture and stir to incorporate.
13. Spread the mushroom and spinach mixture evenly over the pre-baked crust.
14. Pour the egg and cheese mixture over the vegetables in the crust.
15. Bake the quiche at 375°F for 35 minutes until the center is set and the top is golden brown.
16. Remove the quiche from the oven and let it rest for 10 minutes before slicing. Perfect quiche every time—the custard sets up creamy and rich while the mushrooms add an earthy depth that makes this feel truly special. I love serving warm slices with a simple arugula salad for contrast, or packing cold leftovers for a fantastic next-day lunch that somehow tastes even better.
Porcini Mushroom and Gruyère Tart
Finally, after that rainy farmers market discovery of gorgeous porcini mushrooms, I knew exactly what I wanted to make—this tart has become my go-to impressive-but-simple dish for cozy dinners. There’s something magical about how the earthy mushrooms and nutty cheese come together in buttery pastry.
Ingredients
Flour – 1¼ cups
Salt – ½ tsp
Butter – ½ cup
Ice water – 3 tbsp
Porcini mushrooms – 8 oz
Gruyère cheese – 1 cup
Heavy cream – ½ cup
Egg – 1
Black pepper – ¼ tsp
Instructions
1. Combine 1¼ cups flour and ½ tsp salt in a large bowl.
2. Cut ½ cup cold butter into small cubes and add to flour mixture.
3. Use your fingers to rub butter into flour until mixture resembles coarse crumbs.
4. Sprinkle 3 tbsp ice water over mixture while stirring with a fork.
5. Press dough together into a disc, wrap in plastic, and refrigerate for 30 minutes.
6. Preheat oven to 375°F while dough chills.
7. Roll chilled dough into a 12-inch circle on a floured surface.
8. Transfer dough to a 9-inch tart pan, pressing gently into edges.
9. Trim excess dough from edges using a knife.
10. Prick bottom of crust all over with a fork.
11. Bake empty crust for 15 minutes at 375°F until lightly golden.
12. Slice 8 oz porcini mushrooms into ¼-inch thick pieces while crust bakes.
13. Grate 1 cup Gruyère cheese using the large holes of a box grater.
14. Whisk together ½ cup heavy cream, 1 egg, and ¼ tsp black pepper in a medium bowl.
15. Arrange sliced mushrooms evenly over partially baked crust.
16. Sprinkle grated Gruyère evenly over mushrooms.
17. Pour cream mixture over cheese and mushrooms.
18. Bake at 375°F for 25-30 minutes until filling is set and golden brown.
19. Cool tart on wire rack for 15 minutes before slicing.
20. Slice into 8 wedges using a sharp knife.
Something about that crisp, buttery crust against the creamy, earthy filling just feels like autumn comfort in every bite. The Gruyère develops these beautiful nutty notes that pair perfectly with the meaty porcini mushrooms—I love serving warm slices with a simple arugula salad for contrast.
Porcini Mushroom and Leek Galette
Oh my goodness, if there’s one thing that screams cozy fall comfort to me, it’s the earthy aroma of porcini mushrooms mingling with sweet leeks in my kitchen. I first fell in love with galettes during a rainy Portland weekend, and this rustic version has become my go-to for impromptu dinners when I want something impressive but don’t feel like fussing with perfect pastry edges.
Ingredients
Flour – 1¼ cups
Salt – ½ tsp
Butter – ½ cup
Ice water – ¼ cup
Porcini mushrooms – 8 oz
Leek – 1 large
Olive oil – 2 tbsp
Thyme – 1 tsp
Black pepper – ¼ tsp
Instructions
1. Combine 1¼ cups flour and ½ tsp salt in a large bowl. 2. Cut ½ cup cold butter into small cubes and add to flour mixture. 3. Use your fingers to work butter into flour until pea-sized crumbs form. 4. Gradually add ¼ cup ice water while stirring with a fork until dough comes together. 5. Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes. 6. Meanwhile, slice 1 large leek into thin rounds and rinse thoroughly to remove grit. 7. Heat 2 tbsp olive oil in a skillet over medium heat. 8. Add cleaned leeks and sauté for 5 minutes until softened. 9. Slice 8 oz porcini mushrooms and add to skillet. 10. Cook mushroom-leek mixture for 8-10 minutes until mushrooms release liquid and become tender. 11. Stir in 1 tsp thyme and ¼ tsp black pepper, then remove from heat to cool. 12. Preheat oven to 400°F and line a baking sheet with parchment paper. 13. Roll chilled dough into a 12-inch circle on a floured surface. 14. Transfer dough to prepared baking sheet. 15. Spread cooled mushroom-leek filling over dough, leaving a 2-inch border. 16. Fold dough edges over filling, pleating as you go. 17. Bake at 400°F for 25-30 minutes until crust is golden brown. 18. Let galette cool for 10 minutes before slicing. Just pulled from the oven, this galette delivers the most satisfying contrast between the flaky, buttery crust and the savory mushroom filling that’s both earthy and subtly sweet from the caramelized leeks. I love serving generous wedges alongside a simple arugula salad for a complete meal, or cutting it into smaller pieces for an elegant appetizer that always disappears first at potlucks.
Porcini Mushroom and Pancetta Pizza
Last week, I found myself craving something earthy and indulgent after a long rainy day, which led me to create this incredible pizza that combines the rich, umami flavors of porcini mushrooms with crispy, salty pancetta. I love how the aroma fills my kitchen and reminds me of cozy Italian trattorias, making it the perfect comfort food for any season. This recipe has become my go-to when I want to impress guests or simply treat myself to something special without spending hours in the kitchen.
Ingredients
Pizza dough – 1 lb
Olive oil – 2 tbsp
Garlic – 2 cloves
Porcini mushrooms – 8 oz
Pancetta – 4 oz
Mozzarella cheese – 1 cup
Parmesan cheese – ½ cup
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Roll out the pizza dough on a floured surface into a 12-inch circle.
3. Brush the dough evenly with 1 tablespoon of olive oil.
4. Mince the garlic and sprinkle it over the oiled dough.
5. Slice the porcini mushrooms thinly and distribute them evenly across the dough.
6. Dice the pancetta into ¼-inch pieces and scatter them over the mushrooms.
7. Shred the mozzarella cheese and sprinkle it over the toppings.
8. Grate the Parmesan cheese and add it on top of the mozzarella.
9. Season the pizza with salt and black pepper.
10. Drizzle the remaining 1 tablespoon of olive oil over the pizza.
11. Transfer the pizza to the preheated stone or baking sheet using a pizza peel or inverted baking sheet.
12. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and slightly browned.
13. Remove the pizza from the oven and let it rest for 3 minutes before slicing.
The crispy, chewy crust pairs beautifully with the meaty mushrooms and salty pancetta, creating a perfect balance of textures in every bite. Try serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, or enjoy it as is for a truly satisfying meal that feels both rustic and elegant.
Porcini Mushroom and Beef Bourguignon
Huddled over my grandmother’s old Dutch oven last fall, I discovered that Porcini Mushroom and Beef Bourguignon is the ultimate comfort food for chilly evenings—the kind of dish that makes your entire house smell like a French bistro. I love how the earthy porcini mushrooms deepen the rich wine sauce, creating something truly special that’s worth every minute of slow cooking. This version has become my go-to for impressing guests or just treating myself after a long week.
Ingredients
– Beef chuck – 2 lbs
– Olive oil – 2 tbsp
– Yellow onion – 1 large
– Carrots – 2 medium
– Garlic – 4 cloves
– Tomato paste – 2 tbsp
– All-purpose flour – 3 tbsp
– Dry red wine – 2 cups
– Beef broth – 2 cups
– Dried porcini mushrooms – 1 oz
– Fresh thyme – 4 sprigs
– Bay leaf – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Cut the beef chuck into 2-inch cubes and pat completely dry with paper towels. 2. Season the beef cubes evenly with 1 tsp salt and ½ tsp black pepper. 3. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. 4. Sear the beef in a single layer until deeply browned on all sides, about 3-4 minutes per side. 5. Transfer the seared beef to a plate, leaving the drippings in the pot. 6. Dice 1 large yellow onion and 2 medium carrots into ½-inch pieces. 7. Sauté the onion and carrots in the pot for 6-8 minutes until softened. 8. Mince 4 garlic cloves and add to the pot, cooking for 1 minute until fragrant. 9. Stir in 2 tbsp tomato paste and cook for 2 minutes until darkened. 10. Sprinkle 3 tbsp all-purpose flour over the vegetables and cook for 1 minute while stirring. 11. Pour in 2 cups dry red wine, scraping the bottom to release any browned bits. 12. Add 2 cups beef broth and 1 oz dried porcini mushrooms. 13. Return the seared beef to the pot along with any accumulated juices. 14. Add 4 sprigs fresh thyme and 1 bay leaf, submerging them in the liquid. 15. Bring the stew to a simmer, then reduce heat to low and cover. 16. Simmer gently for 2 hours 30 minutes until the beef is fork-tender. 17. Remove the thyme sprigs and bay leaf before serving. The beef becomes incredibly tender, falling apart at the slightest touch, while the porcini mushrooms infuse the sauce with a deep, earthy richness that pairs beautifully with the wine. I love serving this over creamy mashed potatoes or rustic bread to soak up every drop of that luxurious sauce.
Porcini Mushroom and Walnut Pâté
Every time I stumble upon fresh porcini mushrooms at the farmers market, I’m transported back to that rainy autumn afternoon in Oregon when I first tasted this incredible pâté at a friend’s cozy cabin. It was so rich and earthy that I immediately begged for the recipe, and after tweaking it to perfection over many batches, it’s become my go-to appetizer for dinner parties and holiday gatherings. Honestly, I love how it comes together with minimal effort but delivers maximum flavor—perfect for those of us who want to impress without spending hours in the kitchen.
Ingredients
Porcini mushrooms – 8 oz
Walnuts – ½ cup
Shallot – 1, minced
Butter – 2 tbsp
Heavy cream – ¼ cup
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Heat a skillet over medium heat and add the walnuts, toasting them for 5–7 minutes until fragrant and lightly browned, stirring frequently to prevent burning.
2. Remove the walnuts from the skillet and let them cool completely on a plate—this helps them crisp up and blend more smoothly later.
3. In the same skillet, melt the butter over medium heat and add the minced shallot, sautéing for 3–4 minutes until translucent and soft.
4. Add the porcini mushrooms to the skillet and cook for 8–10 minutes, stirring occasionally, until they release their moisture and turn golden brown.
5. Transfer the mushroom mixture, toasted walnuts, heavy cream, salt, and black pepper to a food processor.
6. Pulse the mixture for 1–2 minutes until it forms a coarse paste, scraping down the sides with a spatula to ensure everything is evenly incorporated—don’t over-blend if you prefer a bit of texture.
7. Spoon the pâté into a small bowl or ramekin, pressing it down gently with the back of a spoon to remove any air pockets.
8. Cover the pâté with plastic wrap, ensuring it touches the surface to prevent oxidation, and refrigerate for at least 2 hours or until firm.Here’s why I adore this pâté: it’s luxuriously creamy with a nutty crunch from the walnuts, and the earthy porcini flavor shines through without being overpowering. Try spreading it on crostini with a drizzle of honey for a sweet-savory twist, or serve it alongside crisp apple slices for a refreshing contrast that always wows my guests.
Porcini Mushroom and Herb Crusted Chicken
Cooking with porcini mushrooms always reminds me of that rainy autumn afternoon when I first discovered their earthy magic at a local farmers market. This herb-crusted chicken has become my go-to comfort dish when I want something elegant yet surprisingly simple to prepare—perfect for busy weeknights when I still want to feel like I’ve treated myself.
Ingredients
Chicken breasts – 2 (6 oz each)
Dried porcini mushrooms – 0.5 oz
Fresh thyme – 2 tbsp
Fresh rosemary – 1 tbsp
Panko breadcrumbs – 1 cup
All-purpose flour – ½ cup
Eggs – 2
Olive oil – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place dried porcini mushrooms in a spice grinder and pulse until finely ground (about 30 seconds).
3. Combine ground porcini, panko breadcrumbs, chopped thyme, and chopped rosemary in a shallow bowl.
4. Place flour in a separate shallow bowl and season with ½ teaspoon salt and ¼ teaspoon black pepper.
5. Beat 2 eggs in a third shallow bowl until uniform in color.
6. Pat chicken breasts completely dry with paper towels—this helps the coating stick better.
7. Dredge each chicken breast in the flour mixture, shaking off any excess.
8. Dip the floured chicken into the beaten eggs, letting excess drip back into the bowl.
9. Press each chicken breast firmly into the porcini-herb mixture, coating both sides completely.
10. Heat 3 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering (about 2 minutes).
11. Carefully place coated chicken breasts in the hot skillet and cook for 3-4 minutes until the bottom crust is golden brown.
12. Flip chicken breasts using tongs and immediately transfer the skillet to the preheated oven.
13. Bake for 15-18 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
14. Remove from oven and let rest for 5 minutes on a cutting board before slicing.
The porcini crust creates an incredibly crispy, savory exterior that gives way to perfectly juicy chicken inside. I love serving this sliced over creamy polenta or alongside roasted root vegetables—the earthy mushroom flavor pairs beautifully with both.
Porcini Mushroom and Caramelized Onion Gravy
Falling leaves and crisp autumn air always make me crave rich, comforting flavors that warm you from the inside out. I first perfected this gravy during a rainy Thanksgiving when my usual recipe fell flat, and now it’s become my go-to for everything from mashed potatoes to roasted meats. There’s something magical about how the earthy mushrooms and sweet onions come together to create pure comfort in a bowl.
Ingredients
Butter – 4 tbsp
Yellow onion – 1 large, sliced
Porcini mushrooms – 8 oz, sliced
Flour – 3 tbsp
Beef broth – 2 cups
Heavy cream – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Melt 2 tablespoons of butter in a large skillet over medium heat.
2. Add the sliced onion and cook for 15 minutes, stirring every 3-4 minutes until golden brown.
3. Push onions to one side and add remaining 2 tablespoons of butter to the empty space.
4. Add sliced porcini mushrooms and cook for 8 minutes until they release their liquid and become tender.
5. Sprinkle flour over the mushroom and onion mixture and cook for 2 minutes while stirring constantly to remove the raw flour taste.
6. Gradually pour in beef broth while whisking continuously to prevent lumps from forming.
7. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes until slightly thickened.
8. Stir in heavy cream and cook for 3 more minutes until the gravy coats the back of a spoon.
9. Season with salt and black pepper, then remove from heat.
Just silky enough to drape beautifully over mashed potatoes yet robust enough to stand up to a juicy steak, this gravy brings deep umami flavors that make ordinary meals extraordinary. I love using any leftovers to elevate next-day breakfast sandwiches or stirred into rice for an instant flavor boost.
Summary
Gourmet meals are within reach with these 18 savory porcini mushroom recipes! From comforting risottos to elegant mains, there’s something for every home cook to explore. We’d love to hear which dishes become your favorites—drop us a comment below and share this collection with fellow food lovers on Pinterest. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
