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East side porcini


Sometimes, it's nice to switch things up. 
Invite the East to the West and enjoy wasabi macarons, or taste the West in the East in a gelato mochi...
The reality is, you're either short of inspiration or time, ingredients in your fridge are let's say disputable and you are really hungry! 
So as prostitution goes according to my mother, porcini mushrooms and soy sauce made their way to my pasta bowl and guess what, prostitution is good, oh so good. 
Try this tonight and get ready to aaaah. 

Make in 30-40 minutes
Serves 2


  1. Turn the kettle on and boil enough water to generously cover the porcinis but not drown them. 
  2. Place the porcini mushrooms in a resealable container, I like to use a glass container with a plastic lid. Pour the hot water over the mushrooms and cover. Allow to rest for 20 minutes.
  3. Reserve the porcinis, run your fingers through each mushroom to make sure there is no sand residue and keep the porcini water aside. Also, watch out for sand residue at the bottom of the container, and if necessary strain the porcini water with a fine sieve lined with a paper towel.


  1. Heat the extra-virgin olive oil over a low heat with the garlic in a non-stick pan. 
  2. Roast the garlic until golden and almost confit, stirring occasionally. 
  3. Add the porcini mushrooms and stir to coat in the olive oil and garlic, stir and raise the heat to medium. 
  4. Slowly laddle in some porcini water, stirring gently, until it is absorbed and repeat until the porcinis are cooked through.
  5. Add the tamari, allow it to reduce and you're satisfied with the level of saltiness.


  1. Bring a large pot of water to a boil, salt gently as the tamari will comensate for the salt.
  2. Cook the linguni for 9 to 10 minutes max.


  1. Swiftly drain the pasta, and add it to the porcini pan, stir well to combine.
  2. Add 1 laddle of porcini water until slightly reduced into a thick sauce.
  3. Add the chopped parsley, stir well.

    Serve quick and eat hot! 


30g dried porcini mushrooms
2 tablespoons extra-virgin olive oil
3 cloves garlic, peeled and finely sliced
3-5 tablespoons of tamari, according to level of saltiness and taste
180-200g of Linguini pasta
A small handful of parsley leaves, finely chopped 


recipe tip: 
If you have time, cover the mushrooms with room-temperature water overnight until the mushrooms are re-hydrated and soft. 
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