Pasta with Porcini Mushrooms, Eggplant & Sundried Tomato

While visiting our daughter Brianna at Valoroso Foods a few weeks ago, we were given a sample of this freshly cooked dish by Italian Chef Pietro. I’m very thankful he had the recipe printed out for clients to take. It is delicious and easy to prepare.

I have added a few notes  as he relayed them, and what I did different.

Porcini mushrooms are very “earthy”, and some consider them too strong. We really love the flavour and feel that they “make the dish”.

Pasta with Porcini Mushrooms & Eggplant

Italian name: Paccheri Al Profumi Di Terra (Rough translation: Paccheri Pasta and Perfume of the Earth.

This recipe calls for Paccheri pasta, but any will do. I used leftover linguine noodles.


500g pasta
2 large eggplants
50g sundried tomato
100g fresh mushrooms
30g dried Porcini mushrooms (Soak them 20 min before –  I used fresh and did not soak them) 10g flour Salt & Pepper
Extra virgin olive oil
Garlic and Parsley
100g smoked Provolone (I used smoked Havarti)
100 ml warm milk


1. Dice the eggplant and put it into a pan with oil, garlic and parsley – light fry.
2. Add the sliced sundried tomato (I minced them) and both types of mushrooms. Let it cook for 15 minutes on low heat.
3. Add the flour and lastly the milk. Cook over low heat, sirring occasionaly until flour is cooked and milk has thickened into a nice sauce.
4. Add the cooked pasta and the smoked cheese, either grated or shredded, and stir in to melt. 5. Serve with a salad or vegi tray.

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