Porcini & Butter Pasta Kit

Tasting Notes of the Curator

The Fresh Porcini Mushrooms from France are the heart of this dish — earthy, nutty, and deeply aromatic. When cooked, they release a woodsy perfume that recalls misty forests and crackling fires. Their meaty texture and natural umami make them one of France’s most cherished ingredients. The Red Bell Peppers Extra from France add color and brightness, their gentle sweetness softening the intensity of the mushrooms. The Rustichella d’Abruzzo Papardelle All’Uovo, made with bronze-drawn dough, has a rough texture that catches every drop of sauce. Wide and tender, it provides the perfect stage for the porcini to shine. Finally, the dish is finished with Échiré Butter, France’s legendary AOP butter. Its creamy, cultured flavor binds the ingredients together, turning a handful of simple produce into something worthy of a Sunday table. The result: an earthy, buttery symphony — humble in ingredients, rich in soul.

What’s in this bundle

• Fresh Porcini Mushrooms from France – Approx. 150–200g (2 pcs only)
• Red Bell Pepper Extra from France – 500g
• Échiré Butter AOP Demi-Sel (Salted) – 250g
• Rustichella d’Abruzzo Papardelle All’Uovo – 250g

Pairings and Suggestions

How to Make Your Porcini & Butter Pasta

• Slice the porcini mushrooms and bell peppers. Sauté gently in Échiré butter until golden and aromatic.
• Cook the papardelle in salted water until al dente. Reserve a small cup of pasta water.
• Toss the pasta directly into the pan with the porcini and peppers. Add a splash of the pasta water to loosen the sauce.
• Finish with another knob of Échiré butter and a sprinkle of sea salt.

Optional: Add grated Parmigiano Reggiano or a few drops of truffle oil for extra indulgence. Serve with: a glass of Chardonnay or a crisp white wine to balance the butter’s richness.

From the Forest to the Flame

Autumn in France is a season of scent — damp leaves, firewood, and the faint sweetness of mushrooms in the market stalls. This dish was born from that atmosphere. Every element here — from the buttery warmth of Échiré to the earthy perfume of porcini — is a celebration of nature’s generosity. It’s a meal for the senses, meant not to impress but to comfort. Light a candle, pour the wine, and let the aroma fill the room — this is the quiet poetry of food cooked simply, and with care.

Storage Instructions

Keep the Échiré butter refrigerated at 2–6°C. Porcini and bell peppers should be stored chilled and enjoyed within a few days. Papardelle can be kept in a cool, dry place.