Pasta with cardoncelli mushrooms

Pasta with cardoncelli mushrooms is one of the easiest recipes to prepare in the fall season but also the tastiest.

To savor the true flavor of the dish, the ingredients we will use must be strictly fresh to bring out all the flavor of cardoncelli mushrooms.

Being valuable mushrooms, rich in nutritional properties, delicate and special they are precisely why they are often used in traditional Apulian cuisine.

Follow our recipe and get ready to discover it with us!

Needed

150 g

Pasta

300g

Cardoncelli mushrooms

to taste

Totaro extra virgin olive oil

1 Garlic clove

100ml

White wine

100ml

Fresh liquid cream

to taste

Fine salt

to taste

Coarse salt

2 Parmesan cheese

Procedimento

1 Let's start by cleaning the cardoncelli mushrooms: separate them and wipe them with a damp cloth to remove soil residue. Then cut off the lower end.

2 Cut the mushrooms into slices and set them aside.

3 Fill a pot with water and bring it to a boil: when it boils, let's salt it with coarse salt and lower the pasta.

4 Meanwhile, in a frying pan, heat the oil with the crushed clove of garlic.

5 When the garlic is golden, remove it and add the sliced mushrooms.

6 Salt the mushrooms and brown them, then deglaze with white wine.

7 Done? Now we can thin the sauce and top it off with the cream. When the sauce has reached a boil, turn off the gas.

8 Drain the pasta al dente and toss it in the pan with the sauce (turning the heat back on).

9 Finished! Now we can finally serve it on plates and complete with a touch of Parmesan cheese.

Fatto!

Want to make this recipe unique? Try using farfalle or mezze maniche as a pasta format, but also fresh tagliatelle and cavatelli: they lend themselves perfectly to the mushroom sauce!
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