Pasta with mushrooms is a very common dish in Italy, with an infinite number of recipes that differ due to the infinite number of ingredients that are combined with the mushrooms: peas, sausages, cream, speck, zucchini, beans, etc.
In fact, the expression “pasta with mushrooms alla boscaiola” is often used, which in practice means with mushrooms and more. With mushrooms and much more, actually, because in the typical recipes of the region there are dozens of variants of the “boscaiola”, with differences in everything, starting with the fats used in the stir-fry: oil, butter, bacon, bacon , lard, ham, speck and chorizo in addition to what we are surely forgetting.
Practically the simple “pasta with mushrooms and that’s it” is quite rare to see on the table. However, it is a typical recipe from Campania, a region specialized in inventing great dishes with the minimum amount of ingredients. That may be why it is one of the best pastas, if the mushrooms are good.
The problem is all here: the goodness of mushrooms. But it’s a problem that doesn’t really arise today, thanks to the availability of excellent frozen mixed mushrooms.
Yes indeed: fresh ones are better. But on the condition that they are really fresh. Also, for a good pasta dish with mushrooms, it is better not to settle for mushrooms or pleurotus from the supermarket. Of course, if there is nothing else they are also fine, but it is much better to mix them with chanterelles (chanterelles or chanterelles), boletus, honey, blackthorn or whatever you prefer. Beware of porcini mushrooms: they are excellent, but only as long as they are young and firm, without even a shadow of slime between the tubules.
For the pasta with mushrooms that we propose the advice is to use frozen mushrooms. All the more, we repeat, that there are really excellent ones on the market.
This pasta with mushrooms not to be confused with the better-known pasta with honey mushrooms. Or with the famous recipe of linguine with chiuovetielli, which is cooked only with honey mushrooms, but also includes onion, peas, artichokes and olives. Regarding this last recipe, also in our case in Naples long pasta is preferred, and especially linguine or spaghetti. Actually, all long cuts of durum wheat are fine: noodles, chitarrine, tagliatelle, and the like, like the fettuccelle we used that you see in the photo.
- 360 g long durum wheat pasta
- 400g frozen mixed mushrooms (the kind that also contains boletus)
- 2 garlic cloves
- black pepper
- extra virgin olive oil
- Cut the garlic into thin slices and brown in a large skillet with 6 tablespoons of oil over very low heat
- Pour in the mushrooms, bring to a medium heat, cover, and cook for 10 minutes.
- Add a tablespoon of chopped parsley and cook uncovered for another 5 minutes, so that part of the water released by the mushrooms evaporates. Season with salt and cut the largest pieces with scissors, to have mushrooms of more or less uniform size.
- Drain the pasta al dente, put it in the pan and cook it together with the mushrooms for one minute over high heat, stirring constantly. Top with a generous pinch of freshly ground pepper and a further tablespoon of chopped parsley, mix again and serve piping hot.
Brief tips from the sommelier Ilaria Lombardo (@ilarietta77) on how to drink in moderation but well, combining wines and regional dishes in the best possible way
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A succulent dish, since the mushroom has an exceptional aroma that can be combined with both red and white wine.
For example we can taste a Pinot Noir from South Tyrol: a fine, determined, structured wine, with an intense purple red color, with truly particular nuances. The aroma of violet and clove will rise to the nose. It should be served at a temperature of 18 – 20 °C.
We can also treat ourselves to one slave doctor, an autochthonous vine from South Tyrol that, depending on the area in which it grows, will present a color that tends towards a more or less intense ruby red, a marked minerality and hints of various spices, including black pepper and decisive notes of nuts. The tannin amplifies the generosity of this extremely elegant grape variety. The temperature for best flavor varies from 16°C to 18°C.
If, on the other hand, you like a white wine, choose a Lacryma Christi of Vesuvius, Campania DOC vine with a straw yellow color with golden reflections and an unmistakable aroma of broom and white-fleshed fruit. It is a very pleasant and very versatile wine, slightly acid.
Try it at a temperature of 10 – 12 °C.
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