Sfoglini Porcini Trumpets with Mushroom Cream Sauce

Porcini Trumpets, made with a fresh puree of porcini mushrooms blended with organic durum semolina, are uniquely flavored. The frills of this fanciful pasta perfectly capture this rich cream sauce flavored with earthy mushrooms and fragrant rosemary.



  • 6oz. Sfoglini Porcini Trumpets
  • 2 tbsp. olive oil or butter, or a mix of the two
  • 1/2 cup minced onion
  • 1 tbsp. chopped rosemary
  • 4 cups sliced mushrooms (button, shiitake, porcini or whatever is available)
  • 1/4 cup cream
  • Salt and pepper


Heat four quarts of salted water in a large pot and bring to a boil.

In a medium sized skillet, heat olive oil (and/or melt butter) over low heat. Add the minced onion to olive oil/butter and cook until translucent (sweat). Turn the heat up to medium-high, add mushrooms and cook until the mushrooms become tender. Add cream and reduce until the sauce begins to thicken and you have a nice consistency. Remove sauce from heat until you’re ready to add Porcini Trumpets.

Cook Sfoglini Porcini Trumpets in salted, boiling water for 5-8 minutes. Drain the Porcini Trumpets and add them to the sauce with the chopped rosemary. Toss and stir the Porcini Trumpets on medium heat until they are coated in the sauce. Season with salt and pepper and serve immediately.