Once again, I’m here to make you discover the simplicity and authenticity of my country’s cooking with this Italian pasta with mushrooms, a recipe that highlights Italy’s rich culinary tradition. As always, Italian cooking is all about using fresh ingredients and letting their flavors shine. This easy pasta dish calls for just a handful of high-quality ingredients: garlic, extra virgin olive oil, fresh parsley, and a touch of chili. Select your favorite pasta and mushrooms ( most probably the ones you’ll find at the market), and you’re ready to indulge in a delicious Italian autumn recipe.
Put on the apron and a cheerful Italian playlist and indulge in a Fall gastronomic adventure.
WHAT MUSHROOMS TO USE FOR PASTA
In this recipe, I’ve chosen mushrooms I found at my local greengrocer: Cardoncelli, King Trumpet, Pioppini, and Black Poplar – all mixed. However, I’ve also made this dish with classic Porcini and Champignons mushrooms. The versatility of this recipe means you can adapt it to what’s in season or available at your market.
PASTA QUANTITIES AND SERVING TIPS
For one serving of pasta, I typically use between 80 (2.8 oz) and 100 grams (3.5 oz) of dried pasta. If you’re lucky enough to find (or make) pasta fresca (fresh pasta), I recommend adding a little extra, between 20 and 50 grams (0.7 to 1.8 oz). This dish works beautifully as a main course, so serve it with a side of salad or another vegetable dish for a complete meal.
For the mushroom sauce, 250 grams (8.8 oz) of mushrooms should be enough for two servings. But if you’re like me and can’t get enough mushrooms, especially at the beginning of the season, feel free to double it!
Traditional Italian Pasta Shapes for Mushroom Sauces
Traditionally, in Italy, long pasta is the preferred choice for this mushroom condiment. Try Linguine, Fettuccine, Tagliatelle, Tagliolini, or Pappardelle.
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Pasta with mushrooms the Italian way
Ingredients
- 3.5 oz pasta of your choice 200 gr
- 8.8 oz mushrooms Champignons, Porcini, King Trumpet, or Black Poplar - 250 gr
- 2 tablespoons extra virgin olive oil
- 1 garlic clove
- 1 tablespoon parsley freshly chopped
- 1 chili pepper our Peperoncino
- sea salt and pepper
Instructions
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Bring a big pot of salted water to a boil - about two liters (half a gallon) and one tablespoon of salt.
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Meanwhile, clean the mushrooms with a damp cloth and a (soft!) vegetable brush if needed. It is always better to avoid water as the flavor might be altered. Dry them with a kitchen cloth and slice them vertically by a centimeter (scarcely half an inch).
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With the blade of a large knife flat on it, crush the garlic clove by pressing your lower palm - no need to peel it.
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If you like spicy flavors, carve the chili and keep the seeds. If not, keep it whole, and you'll get a slight hint of spicy.
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Finely chop the parsley.
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In a large skillet, heat the olive oil over medium/low heat for a minute or so. Add the garlic and the chili pepper, and sautè them until the garlic gets a brownish crust. Immediately discard them. Toss in the mushrooms, a pinch of salt, and half the parsley. Mix, cover, and cook for less than ten minutes. Check every now and then, especially after a couple of minutes: if needed, add a quarter cup of water to avoid the mushrooms from sticking to the pan.
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Toss the pasta into the boiling water and cook it according to the package directions for "al dente". A couple of minutes before done, collect some of the starchy cooking water with a cup and set it aside.
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Once both the pasta and the mushrooms are done, drain the first and transfer it to the skillet. Add a couple of tablespoons of the pasta cooking water - more if the mushrooms turned out very dry, but I doubt it. Combine well, turn the heat to high, and sautè until a creamy film enfolds the pasta.
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Garnish with the remaining parsley, and serve your pasta with mushrooms hot.
Enjoy your easy Italian pasta with mushrooms!
Claudia