Mushroom-Based Vegetable Sauces
Italians have many mushrooms, and many mushroom sauces for pasta. This is no surprise; mushrooms go very well with pasta, their rich earthy flavors nicely complementing the other ingredients in the sauce, especially tomatoes and cream.
Woodsman’s Pappardelle -- Pappardelle alla Boscaiola
Woodsman’s Pappardelle, or Pappardelle alla Boscaiola: Pasta with a mushroom sauce is one of the most common Italian restaurant dishes, and you will encounter it throughout the Peninsula. This recipe calls for porcini, boletus edilis, and they are necessary to do it justice. Ideally, the fresh porcini, but if you cannot find them you will have to make do: Purchase cultivated mushrooms and a 20-gram (1-ounce) packet of dried porcini...
Woodsman’s Pappardelle, or Pappardelle alla Boscaiola: Pasta with a mushroom sauce is one of the most common Italian restaurant dishes, and you will encounter it throughout the Peninsula. This recipe calls for porcini, boletus edilis, and they are necessary to do it justice. Ideally, the fresh porcini, but if you cannot find them you will have to make do: Purchase cultivated mushrooms and a 20-gram (1-ounce) packet of dried porcini...
Corkscrews with Chanterelles and Lentils -- Fusilli con Finferli e Lenticchie
Corkscrews with Chanterelles and Lentils, or Fusilli con Finferli e Lenticchie: Finferli, which are also known as gallinacci in Italy, and as Chanterelles in France, are yellow wild mushrooms with conical caps that open up, rather than down. They're richly flavored, and will do a fine job of balancing both lentils and pasta.
Corkscrews with Chanterelles and Lentils, or Fusilli con Finferli e Lenticchie: Finferli, which are also known as gallinacci in Italy, and as Chanterelles in France, are yellow wild mushrooms with conical caps that open up, rather than down. They're richly flavored, and will do a fine job of balancing both lentils and pasta.
Pizzoccheri with Porcini, Savoy Cabbage, and Sage -- Pizzoccheri con Porcini e Verza alla Salvia
Pizzoccheri with Porcini, Savoy Cabbage, and Sage, or Pizzoccheri con Porcini e Verza alla Salvia: Pizzoccheri are a classic pasta type from the Valtellina, up in the mountains of Lombardia, and consequently are ideally suited to mushrooms. If you cannot find pizzoccheri, use whole wheat tagliatelle.
Pizzoccheri with Porcini, Savoy Cabbage, and Sage, or Pizzoccheri con Porcini e Verza alla Salvia: Pizzoccheri are a classic pasta type from the Valtellina, up in the mountains of Lombardia, and consequently are ideally suited to mushrooms. If you cannot find pizzoccheri, use whole wheat tagliatelle.
Mezze Maniche with Porcini, Bread Crumbs, and Wild Fennel -- Mezze Maniche con Porcini, Mollica e Finocchietto
Mezze Maniche with Porcini, Bread Crumbs, and Wild Fennel, or Mezze Maniche con Porcini, Mollica e Finocchietto: Mezze Maniche are similar to penne but shorter and broader; in their absence use rigatoni. The porcini should be fresh; if you cannot find them use portabello mushrooms. The combination of anchovies and mushrooms is typical of both Liguria and Lazio.
Mezze Maniche with Porcini, Bread Crumbs, and Wild Fennel, or Mezze Maniche con Porcini, Mollica e Finocchietto: Mezze Maniche are similar to penne but shorter and broader; in their absence use rigatoni. The porcini should be fresh; if you cannot find them use portabello mushrooms. The combination of anchovies and mushrooms is typical of both Liguria and Lazio.
Mushroom sauce for Pasta -- Salsa per Pasta con Funghi Crudi Coltivati
Mushroom sauce for Pasta, or Salsa per Pasta con Funghi Crudi Coltivati: This is a simple recipe from the Apuans, the peaks overlooking the coastal plains of northern Tuscany; it calls for champignons, but you could likely use other fresh mushrooms if you prefer.
Mushroom sauce for Pasta, or Salsa per Pasta con Funghi Crudi Coltivati: This is a simple recipe from the Apuans, the peaks overlooking the coastal plains of northern Tuscany; it calls for champignons, but you could likely use other fresh mushrooms if you prefer.
Orecchiette with Mushrooms -- Orecchiette con i Funghi
Orecchiette con i Funghi: An interesting Puglian variation on baked pasta, this recipe calls for porcini, but can be made with other wild mushrooms as well. It won't work well with champignons, because they aren't mushroomy enough.
Orecchiette con i Funghi: An interesting Puglian variation on baked pasta, this recipe calls for porcini, but can be made with other wild mushrooms as well. It won't work well with champignons, because they aren't mushroomy enough.
Penne, Mushrooms & String Beans: Penne Funghi e Fagiolini
A tasty sauce with mushrooms, green beans, and some tomato to give them body.
A tasty sauce with mushrooms, green beans, and some tomato to give them body.
Fettuccine with Mushrooms: Fettuccine ai Funghi
Fettuccine in a tasty sauce with a variety of woodsy mushrooms, delicatley flavored with herbs.
Fettuccine in a tasty sauce with a variety of woodsy mushrooms, delicatley flavored with herbs.
Penne with Porcini Mushrooms: Penne ai Funghi Porcini
Butter and sage is perfect with this mushroom-flavored commercially made pasta.
Butter and sage is perfect with this mushroom-flavored commercially made pasta.
Tagliatelle with Mushrooms and Sausages in a Clear Sauce
Mushrooms and sausages are a tasty combination!
Mushrooms and sausages are a tasty combination!