wild mushroom pasta

Spaghetti with Morel Mushrooms and Miso Brown Butter Sauce, and simple delicious meal highlighting morel's special flavor.

Spaghetti with Morels and Miso Brown Butter Sauce

butter

C morels

rice

Cracked pepper

C Italian parsley

pecorino

oz pasta

In a medium sized pot, bring salted water to a boil for the pasta and cook spaghetti uncovered until al dente. For extra nuttiness,  toast your pasta first, placing it single layered on a sheet pan in a 375F oven for 15-20 minutes, or nicely browned. Then cook like normal.

In a medium sauté pan, sauté butter on Med Low or LOW heat until golden brown and aromatic and nutty smelling. Add garlic. Saute 1 minute. Add mushrooms. Saute on med low heat until tender, careful not to burn the butter. You may need to turn the heat down to low , and stir often. When the mushrooms are tender, add a splash of rice wine, Mirin, marsala wine or sherry. Let alcohol cook off reducing about 1 min. Add miso water. Cook for another min until reduced and most water is evaporated. Set aside.

You could stop here and spoon this over fish ( halibut, salmon, scallops) or Beef or Chicken.

Drain pasta. Place back in pasta pot. Stir mushrooms and browned butter into the pasta, coating the pasta. If too dry for your taste, and a splash of olive oil. Stir in fresh parsley, plate and serve with a light sprinkling of fresh grated pecorino and cracked pepper.

The cheese will add quite a bit of salt. So when tasting for salt, make sure you taste it with the cheese or it may come out too salty. Because the miso is salty, I actually added no salt besides what was in the pasta water.

This was delicious and allowed for the morels to be the star of the dish! Definitely use more morels if you can! :)

This miso brown butter sauce is so delicious!

Wild Mushroom Pasta is for mushroom lovers. It is earthy and rich and made for a divine red wine.

Wild Mushroom Pasta

c sliced mushrooms

mushroom

porcinis,

shallot garlic cloves

T butter

T sherry

heavy cream

Salt and Fresh Pepper

Parmigiano Reggiano

T olive oil

Truffle Oil (optional)

parsley

Heat a cast iron skillet over medium high and add your fresh mushrooms. Let them cook dry until they start to release moisture. Depending on the types of mushrooms used they may or may not release much moisture. They will begin to get golden and crisp in the dry pan.

Now add your dried mushrooms and the frozen porcinis if using along with the shallot or garlic and butter. Cook until shallot and garlic is softened and the moisture from the mushrooms has evaporated.

To deglaze the pan, add the sherry making sure to stir up all the mushroom bits that have stuck to the pan. Let this evaporate and then add the water the mushrooms soaked in. Let this evaporate then season well with salt and fresh pepper. Turn heat down to medium low and add the heavy cream. Let simmer just a bit to thicken. If you want this saucier feel free to add more cream or a spoonful of pasta water.

After cooking the pasta, toss with 2 to 3 T of cheese. This is a great way to get the cheese to stick. Now add your butter or oil and toss again. You may want to add a few tablespoons of heavy cream to the pasta or some truffle oil,  but we prefer just serving the mushrooms on top. Garnish with parsley and more cheese and maybe drizzle truffle oil or good olive oil on top and it is time to eat!

Now if I could just get Bill to eat mushrooms. Sigh.

Absolutely one of my favourite meals!  We are so lucky in Australia not only to have most of the mushrooms you mention in all our supermarkets but also a large variety of Asian ones.  Love the sherry in this and have used truffle oil with success when it's in the pantry!  Here during the winter half od the year mushroom kits of a variety of kinds are available everywhere on line and nurseries: usually have 3-4 kinds growing in the garage, plump and heavy . . .

I'm a mushroom lover and can't wait to try this beautiful recipe!  You know as soon as you finish updating posts something will come out saying we have to update posts LOL!

Mushroom Pasta

L Water

Sausage mince (pork, veal and fennel)

Mixed mushrooms (porcini & wild)

Extra virgin olive oil (EVOO)

Fresh tagliatelle pasta

glass White wine

Salt

Parmesan cheese

To make the mushroom pasta, first boil the water on the stove in a large pot.

Pour 5-6 tablespoons of extra virgin olive oil into a pan and warm up on a medium heat.

Add 200g of sausuage mince and break into smaller pieces using a fork or wooden spoon, spreading it out to cook well on your pan.

Leave to simmer for around 10 minutes or until cooked through.

Add the key ingredients – porcini and wild mushrooms – and cook for another 7-8 minutes.

Once this has cooked well and you have the DIVINE smell sifting through your kitchen, add a glass of white wine and leave to evaporate for at least another 5 minutes.

Add a sprinkle of salt to the mushroom pasta and mix through well using a fork or tongs.

Turn the mixture down to a low heat while you cook your pasta.

By now, the water should be boiling in your large pot. Add the fresh pasta and leave to cook according to the packet instructions.

Once cooked, strain the pasta and add it to the fry pan. Sprinkle some freshly grated parmesan cheese on top (be generous), and mix through. Repeat if you love a little extra cheese…!

E ora si mangia, Vincenzo’s Plate….Enjoy!

https://www.youtube.com/watch?v=y2g4QzsYFL4

Mushroom pasta mixed with sausage mince is a hearty dish full of rich flavours and country aromas. The intensity of porcini mushrooms will take you direct to Italy and when mixed with tasty sausage and a drizzle of truffle oil, no one will be able to resist.
This recipe features my talented father and was made and enjoyed in my family home. I’ve been devouring this dish for years and it’s safe to say, it’s easy, scrumptious and definitely too good to share…

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INGREDIENTS:
5L water
200g sausage mince (pork, veal and fennel)
200g mixed mushrooms (porcini & wild)
Extra virgin olive oil (XVOO)
500g fresh tagliatelle pasta
1 x glass white wine
Salt
Fresh parsley
Parmesan cheese 

METHOD:
1. To make the mushroom pasta, first boil the water on the stove in a large pot. 
2. Pour 5-6 tablespoons of extra virgin olive oil into a pan and warm up on a medium heat.
3. Add 200g of sausuage mince and break into smaller pieces using a fork or wooden spoon, spreading it out to cook well on your pan.
4. Leave to simmer for around 10 minutes or until cooked through.
5. Add the key ingredients – porcini and wild mushrooms – and cook for another 7-8 minutes.
6. Once this has cooked well and you have the DIVINE smell sifting through your kitchen, add a glass of white wine and leave to evaporate for at least another 5 minutes. 
7. Add a sprinkle of salt to the mushroom pasta and mix through well using a fork or tongs.
8. Turn the mixture down to a low heat while you cook your pasta.
9. By now, the water should be boiling in your large pot. Add the fresh pasta and leave to cook according to the packet instructions.
10. Once cooked, strain the pasta and add it to the fry pan. Sprinkle some freshly grated parmesan cheese on top (be generous), and mix through. Repeat if you love a little extra cheese…!

E ora si mangia, Vincenzo’s Plate…Enjoy!

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The most viewed wild mushroom pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine