Cook Culinary & Craft Studio

Porcini & Portabelini Rosmarino pasta with Parmesan dust and wafers

Debbie Hannibal
Recipe by
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1 hour
Prep: 30 minutes | Cook: 30 minutes | Servings: 6 as a starter bowl, 4 main

I used Rosmarino pasta for ease of cooking, serving as well as for lap eating. Fresh pasta is delicious with this dish, but feel free to cheat and use spaghetti or Farfalle. Black spaghetti pairs well with the mushroom sauce and looks spectacular for dinner parties.

  • ½ packet of Woolworths Rosmarino (rice) pasta cooked for about 12 minutes in boiling salted water retaining some of the pasta water.
  • Oil/butter to fry-about 3 tablespoons
  • 1 onion very finely chopped
  • 1 punnet of Portabelini/brown/ mushrooms, sliced thinly
  • 1 packet of dried Porcini mushrooms (25g)
    3 tablespoons brandy
  • 1x 250ml or 1 cup fresh cream or Woolworths long life cream
  • 1 tablespoon Nomu vegetable, chicken or beef fond (beef pairs very well)
  • 1 ½  cups boiling water
  • ½ to 1 cup pasta water if necessary
  • Salt to taste if required

To serve: Fresh sage, parmesan dust and parmesan wafers

  1. Fry the onions, for about 5-6 minutes and while cooking pour the boiling water over the dried porcini
  2. Add the mushrooms and cook (about 8-10 minutes)
  3. Slice or scissor snip the porcini into teeny pieces and then add (along with the porcini water) to the mushrooms
  4. Add the brandy, NoMu fond and cream. Bring to the boil and take off the heat
  5. Combine with pasta, adding some pasta water if necessary


 Cook’s version

  • 1 cup freshly grated Grano Padano/Parmigiano
  • ¼ cup Panko crumbs, crushed
  • 1 teaspoon Maldon salt
  1. Evenly sprinkle ½ cup parmesan cheese and the Panko crumbs (separately) onto 1 or 2 non-stick mats on a baking tray
  2. Roast at 180 ˚C for about 7 minutes or until both are golden brown
  3. Cool, crush/crumble the cheese and combine both to form a crispy crumb, add the fresh parmesan

Cheat’s version

  •  ½ cup Woolworth’s croutons (like garlic and herb) processed
  • Add ½ cup to 1 cup fresh parmesan


  • Using a long/large hole, grate parmesan cheese into little circles on a non-stick mat
  • Bake at 180 ˚C for 5-7 minutes, cool and remove