Delicious first courses with frozen mushrooms


As winter approaches, the chilly and wet days make us crave warm and tasty dishes with forest-inspired flavors. Why not try preparing delicious recipes with mushrooms?

Fragrant and inviting, they are a special ingredient to enhance and enrich even the simplest preparations. If you don’t have fresh mushrooms available, don’t be discouraged and choose frozen ones. These preserve the organoleptic and nutritional properties of the fresh product.

To prepare them, follow these simple steps:

  • rinse them quickly under running water before using;
  • do not thaw them before cooking, use them while still frozen. If you are using whole porcini mushrooms, let them soften for a few minutes at room temperature before cutting them;
  • once thawed, the mushrooms cannot be refrozen and should be used within a day.

Having frozen mushrooms on hand is ideal because they are already cleaned and sliced, ready to be sautéed directly in the pan and used as a seasoning or side dish. On the other hand, whole frozen porcini mushrooms can be used in more imaginative preparations, such as separating the stem from the cap and cooking the latter in the oven, while slicing the stems.

Besides classic recipes such as porcini risotto and sautéed mushrooms with polenta, there are numerous other delectable and simple choices available for family lunches and dinners.

Check out our article to discover some delicious recipes with frozen mushrooms!

Porcini mushroom pasta bake – recipe with frozen mushrooms


A mouthwatering dish ready in 45 minutes, perfect for the whole family.

Ingredients (4 servings):

  • 350 g short pasta (penne or rigatoni)
  • 500 g frozen diced porcini mushrooms
  • 250 ml béchamel sauce
  • 50 g grated parmesan cheese
  • 1 clove of garlic
  • parsley
  • extra virgin olive oil
  • salt

In a large skillet, cook the frozen porcini mushrooms with a drizzle of extra virgin olive oil, chopped parsley, a pinch of salt, and a clove of garlic for 15 minutes.

Meanwhile, cook the rigatoni in a pot of salted boiling water, drain them al dente, and transfer them to a bowl along with the bechamel and cooked mushrooms. Add the grated Parmesan cheese, mixing thoroughly. Spread the mixture in a baking dish and bake in a preheated oven at 200 °C for 30 minutes.

When you see a golden crust forming on the surface, this delicious baked pasta with porcini mushrooms will be ready to be taken out of the oven and enjoyed.

Creamy porcini mushroom tagliatelle – recipe with frozen mushrooms


A first course with a delicate and creamy porcini mushroom sauce that is also loved by children, easy and quick, ready in just 20 minutes.

Ingredients (4 servings):

  • 300 g tagliatelle
  • 180 g cream cheese
  • 300 g frozen porcini mushrooms
  • 1 white onion
  • 150 ml white wine (optional)
  • extra virgin olive oil
  • parsley
  • chives
  • salt

In a large skillet, pour a generous drizzle of oil and the peeled and sliced onion, letting it brown until it becomes translucent. Add the frozen porcini mushrooms to the skillet. After a few minutes, simmer with white wine until reduced, if desired, and continue cooking. The porcini mushrooms will be ready in about 15 minutes.

Meanwhile, cook the pasta in a pot of salted water.

Take half of the cooked porcini mushrooms and blend them with an immersion blender. Add the obtained cream to the remaining mushrooms in the skillet, then add the cream cheese. Season with salt and flavor with chopped parsley and chives. If necessary, add a little pasta cooking water to the cream.

Drain the pasta al dente and sauté it in the skillet with the sauce for a minute before serving.

Mixed mushroom lasagna with porcini – recipe with frozen mushrooms


A very inviting and tasty first course, ready in 50 minutes, ideal for festive days with guests at home.

Ingredients (6 servings):

  • 500 g fresh egg lasagna
  • 600 g ‘Granmisto’ frozen mixed mushrooms
  • 500 g béchamel sauce
  • 100 g grated parmesan cheese
  • 0.2 g saffron
  • 1 clove of garlic
  • extra virgin olive oil
  • parsley
  • salt
  • pepper

Cook the mushrooms in a saucepan with oil, garlic, parsley, salt, and pepper. Remove the garlic clove at the end of cooking and set aside. In a bowl, add saffron to the bechamel sauce to make it more flavorful, mixing well.

Blanch the lasagna sheets in salted boiling water and then pass them in cold water to stop the cooking. In a baking dish, alternate with the same sequence a layer of pasta, a layer of bechamel, a layer of mushrooms, and a sprinkle of grated cheese until all the ingredients are used. Sprinkle generously with grated cheese on the top layer.

Pour a ladle of water along the edge of the baking dish and bake in a preheated oven at 200 °C for 20-25 minutes.

Potato and porcini soup – recipe with frozen porcini mushrooms


No need to fret if you don’t have our frozen cream of mushroom soup in your freezer. We have a fantastic recipe for a smooth porcini and potato soup that is both light and healthy. Plus, it only takes 40 minutes to prepare!

Ingredients (4 servings):

  • 600 g frozen porcini mushrooms
  • 350 g potatoes
  • 1 white onion
  • 2 cloves of garlic
  • salt
  • pepper
  • extra virgin olive oil
  • parsley
  • 500 ml vegetable broth

In a saucepan, sauté the sliced onion and garlic in a little extra virgin olive oil. After a few minutes, add the previously peeled and diced potatoes, salt, and hot vegetable broth. Cover with a lid and let it cook until the potatoes are softened. Now add the sliced frozen porcini mushrooms and chopped parsley, continuing to cook with the covered saucepan.

Once cooked, remove the garlic clove and blend everything with an immersion blender. You should obtain a smooth velvety texture, but if it’s too thick, simply add more vegetable broth. Adjust the seasoning with salt and plate it.

To garnish the dish, we recommend adding a drizzle of raw olive oil, a sprinkle of black pepper, fresh parsley, and some croutons!