Fusilli Ai Funghi. This dish works best if you use a mix of different types of mushrooms. To all my Czech wild mushroom hunter friends – this is the perfect recipe :-). It works with any type however, and on this occasion I cooked it with standard field mushrooms. Serves 4.
- 320g fusilli
- 800g mushrooms (as many different types as possible), chopped
- 250g tomatoes (tinned, pasatta or fresh – skinned seeded and chopped
- 1 medium onion, chopped
- 1 sprig parsley, chopped
- parmesan cheese, optional
- 1 knob butter, optional
- salt and pepper
- olive oil
- Wash and chop the mushrooms. How finely you chop them depends on taste and the varieties you are using. I could only get standard field mushrooms, so I chopped them quite finely.
- Fry the onion and mushrooms in olive oil until the mushrooms start to release their liquid.
- Add the tomatoes, season with salt and pepper, cover and cook over a low heat for 45 minutes.
- Remove from the heat and add the parsley.
- Cook the fusilli in plenty of salted boiling water until al dente. Drain and toss with a knob of butter (optional).
- Mix the pasta with the mushroom sauce and serve with parmesan cheese on the side.
