Pasta Bavette with mushroom sauce-porcini and chanterelles.

For the last few days the weather in Luxembourg has been horrible. It’s raining, and raining and even more rain. On Wednesday the water was pouring from the sky, and we were desperate! Because of that I was in sort of  “autumn” mood so I decided to make pasta with mushrooms. When I was little almost every autumn my dad and I were going to the forest just to see if we could find some mushrooms. My dad is great at looking for and finding them- I honestly still think he had more fun than I did!- and if we found any, my mom was making delicious sauce. I promise to go back to this within a few months. Today’s recipe is one of those, as my boyfriend calls them “masterpieces”, and I honestly admit I make it mostly because it’s such a pleasure to watch him eating this pasta. I make it very often, and we really enjoy it. You can use any kind of pasta with this sauce, however I prefer linguine or bavette. As for the mushrooms, I would recommend to use the wild ones, dried and two different kinds- in this recipe I used porcini and chanterelles. Porcini bring this noble flavor and chanterelles bring nice and kind of meaty texture. I think it’s a perfect combination. On the picture below you can see a jar of porcini, a special present which my boyfriend got from my aunt. That, by the way was last year, but we still have no courage to open it. They are just too beautiful, aren’t they 🙂 We love them in this jar so I kept them as a decoration, but I have no doubts they taste great, my aunt is a real connoisseur. I hope you can see some drops of this terrible rain.



Makes 2 servings, preparation time- 15 min, re-hydration time for the mushrooms- 20-25 min, cooking time- about 45 min

  1. 30 g of dried chanterelles
  2. 15 g of dried porcini- you can change this proportion if you wish to
  3. 250 ml of thick cream- 30% is perfect, however I also use the low in fat one- 5% on the pictures and as you can see the sauce is thick and creamy
  4. 2 cloves of garlic
  5. 1 onion- medium size
  6. basil leaves, a few springs of thyme and fresh parsley
  7. salt and black pepper
  8. 4-5 tablespoons of olive oil
  9. prepare some water, I would say around 400 ml
  10. 300 g of pasta- bavette, linguine


In advance, before you use the mushrooms, re-hydrate them in hot water- leave aside for 20-25 minutes.


While the mushrooms are soaking, chop the basil and thyme, set aside. Chop the onion and garlic- you can also crush it, set aside. Strain the mushrooms, you can also dice them but I usually leave them as they are.


In a big skillet heat some olive oil and add the onions and garlic. Fry all together until it gets nice, golden color- 5 min not longer. Add mushrooms, fry everything for about 10 minutes, stir from time to time. Add the herbs and combine all ingredients carefully, fry it for another 2-3 min and add the cream. Again mix everything together and that is the moment when you add some water for the first time. Of course don’t forget about adding salt and pepper. Once you have combined everything let the sauce reduce, which means that you have to leave it for another 30-35 min on a low fire. Look at the last two pictures, that is the moment when the water gets mixed with the cream. The sauce is not thick yet of course;  so now the only thing you do is wait… stir the sauce often, and keep adding some water almost every 5-10 min. Not too much, but any time the sauce gets thicker, add some water again and stir slowly. Also remember that you have to adjust the seasoning, add more salt or black pepper if you think it’s necessary.

IMG_4924 IMG_4926 IMG_4928 IMG_4929 IMG_4933 IMG_4934 IMG_4936

The reason why I add some water and cook the sauce for almost 40 min are the mushrooms, especially the chanterelles. Taste one or two after 30 min to make sure they are already tender- once they are ready, the sauce is ready too 🙂 What I do literally 5-10 min before the sauce is ready, I add some fresh parsley. Never enough of vitamin C and the aroma is so refreshing!

IMG_4950 IMG_4952 IMG_4953 IMG_4956

When the sauce is ready, boil some water and cook the pasta as long as required. Combine all ingredients together and serve while still hot. You might be surprised by seeing bread on the pictures, by I’ve learnt already that French and Italians love to finish their dishes with some tasty bread and even some butter 🙂 Especially when there is sauce involved! I would recommend some good red wine with this particular dish. Bon Appetit à tous 🙂



15 thoughts on “Pasta Bavette with mushroom sauce-porcini and chanterelles.

  1. I have a great weakness for pasta and would love to have a big bowl of it with this thick, gorgeous sauce. I don’t know how you do it, but you’ve made a rather neutral-colored bowl of pasta and mushrooms pop right off the page. Your food is so good to look at, and I bet it tastes great, too, Marta. Have a lovely day!


  2. Martka,
    I have fallen in love with your dishes. Giving a follow to your blog :). I love my pasta with ceremony and other rustic mushrooms in rich sauce.
    This is so good! Loved your clicks. Thanks to Dimple for introducing you :).


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s