The premier culinary immersion program celebrates Tuscany’s best days of the year.
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The fall season in Tuscany offers a magical blend of summer’s warmth and autumn’s abundance. Golden light lingers into the evening, perfect for al fresco dining, while hints of autumn bring new flavors to the table.
This season, guests of Tuscan Women Cook will savor the treasures of autunno: freshly pressed olive oil, golden honey, earthy porcini mushrooms, fragrant truffles, and the celebrated vino novello (new wine). Seasonal produce such as heirloom tomatoes, cavolo nero, and tender artichokes make their way into rustic kitchens, where guests gather around the table to learn la cucina Toscana from the village nonne.
“Our cooking classes are about more than just recipes,” says Coleen Kirnan, owner and host of Tuscan Women Cook. “They’re about slowing down, embracing the rhythm of Tuscany, and discovering the joy of creating something together.”
Foraging for wild mushrooms (ricerca e raccolta di funghi selvatici) captivates Italians especially in autumn, prime mushroom hunting season. September and October cap off wild mushroom season, which begins in late spring. A bit of rain followed by sunny days warms the soil awakening mushroom spores to reproduce. Overnight funghi appear singly or in clusters in nearby forests and woods.
As the village of Montefollonico comes alive with autumn’s harvest, Tuscan Women Cook invites home cooks to celebrate the season and embrace the heart of Tuscany through food, wine, and community. In celebration Tuscan Women Cook is sharing a recipe for Pappardelle with Wild Mushrooms, a dish that perfectly captures the earthy flavors of fall.
Pappardelle with Mushrooms
Servings: 6
Pappardelle with wild mushroom sauce is a classic way to enjoy the rich earthy flavor of wild mushrooms. These meaty mushrooms perfume alight tomato sauce that coats the traditional wide pasta served in Tuscany. Porcini mushrooms (Boletus edulis) are ideal for this recipe, and the first choice for making this dish. But because they are difficult to find, we prepared our Tuscan-inspired sauce using a combination of portobello, baby bella, and other mushrooms. To enrich their flavor, we added a small amount of dried porcini mushrooms, which can be found online and in most specialty stores.
Wide pappardelle noodles are easy and rewarding to make at home, but quality imported versions are available too. Make the sauce a day ahead to serve with friends and family at a festive autumn gathering.
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Ingredients
- ½ ounce dried porcini mushrooms
- 1½ pounds portobello, baby bella, cremini, and shitake mushrooms
- 3 tablespoons olive oil
- 2 large shallots, minced
- salt and fresh ground black pepper
- 10-12 ounces fresh tomato sauce
- 12 ounces water, more as needed
- 3 tablespoons butter
- 12 ounces to 1 pound fresh pappardelle
- few sprigs of flat leaf parsley, chopped
- sprig fresh thyme, chopped
Instructions
- Soak the dried mushrooms, if using, in 1 cup boiling water for an hour.
- Drain the dried mushrooms, if using, reserving the soaking liquid. Slice the mushrooms ¼-inch thick then chop them into small, irregular pieces. Slice smaller mushrooms without chopping if desired. Set aside.
- Heat the olive oil in a 12-inch wide, deep skillet. Cook the shallots in the oil, over medium stirring frequently, until they soften and brown slightly.
- Add the mushrooms. Cook, stirring often, until they start to soften and their moisture starts to be released, for about five minutes. Season with salt and pepper. Cover and continue cooking until they are cooked through.
- Add the tomato sauce and water. (Add the reserved soaking liquid if you added dried mushrooms.) Bring to a simmer. Partially cover and simmer very gently for 30 to 40 minutes. (You can prepare the sauce up to this point and refrigerate for the next day.)
- Adjust the seasoning with salt and pepper. Stir in the butter. Keep warm.
- Cook the pappardelle in salted boiling water. Drain the pappardelle and add it to the pan with the mushroom sauce. Toss to coat the pappardelle with the sauce. Add more water if needed to coat the pasta.
- Divide evenly into warmed serving bowls. Garnish with chopped parsley and thyme.
ABOUT TUSCAN WOMEN COOK
Tuscan Women Cook, the premier culinary immersion program in a beautiful corner of Tuscany, is celebrating its 25th fall season and welcoming visitors from around the world to experience Tuscany’s rich traditions of cooking and hospitality. Guests learn to cook traditional Tuscan dishes taught by local women and nonne (“grandmothers”) who pass down cherished family recipes.
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Tuscan Women Cook continues to unite travelers through culinary and cultural experiences, guiding guests through Tuscany’s breathtaking landscapes, historic sites, medieval villages and vibrant food markets, while celebrating the richness of Italian food traditions.
Beyond the kitchen, guests embark on guided excursions through Tuscany’s breathtaking landscapes, historical landmarks, and bustling food markets, dining at family-owned trattorias and savoring wines from celebrated Tuscan vineyards, making every moment a true taste of the Italian way of life.
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To honor their silver anniversary, Tuscan Women Cook has introduced exclusive additions to their renowned program. In addition to signature classes and excursions, guests can enjoy day cooking classes year-round and exclusive adventures designed to deepen their connection to Tuscany’s rich heritage and flavors—all while preserving the personal, intimate touch that makes Tuscan Women Cook truly unique.
Tuscan Women Cook’s week-long program runs during the months of May, June, September, and October. Spaces for the 2026 season are filling quickly but spots are still available. For more information or to make a reservation
Recipe and photo reprinted with permission of www.TuscanWomenCook.com
Thank you,
Glenda, Charlie and David Cates
