Fusilli with mushrooms

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

 

  1. 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.
  2. Fry the onion and mushrooms in olive oil until the mushrooms start to release their liquid.
  3. Add the tomatoes, season with salt and pepper, cover and cook over a low heat for 45 minutes.
  4. Remove from the heat and add the parsley.
  5. Cook the fusilli in plenty of salted boiling water until al dente. Drain and toss with a knob of butter (optional).
  6. Mix the pasta with the mushroom sauce and serve with parmesan cheese on the side.

 

 

 

 

Chicken with mushrooms

Chicken with mushrooms finished dish

Chicken with mushrooms finished dish

Pollo ai funghi. If you don’t have enough dried mushrooms, you can add a few regular white mushrooms to bulk it out. Serves 4

  • 150 grams dried mushrooms (preferably wild mushrooms)
  • 1 whole chicken cut into portions (or chicken pieces, legs and thighs etc)
  • 2 tablespoons plain flour
  • 25 grams butter
  • 3 tablespoons olive oil
  • 2 shallots (or baby onions) — sliced
  • 1 glass dry white wine
  • 2 tablespoons passata
  • 2 tablespoons chopped parsley
  • salt and pepper
  1. Put the mushrooms in a bowl, add hot water to cover and leave to soak for 15 minutes, then drain and squeeze out. Keep the liquid for flavouring soups or stews.
  2. Heat the butter and oil in a pan. Add the chicken and fry, turning frequently, until browned all over.
  3. Add the mushrooms and shallots and cook for a few minutes, then add the wine and cook until it has evaporated.
  4. Add the passata and 3 tablespoons of water and season with salt and pepper.
  5. Cook until the chicken is tender. Cooking time will depend on the chicken – it could take up to an hour
  6. Transfer to a serving dish and sprinkle with the parsley.

Sausage ‘alla cacciatora’

Salsicce alla cacciatora translates as ‘Hunter’s sausage’ . I just thought I’d mention that for those of you that love double entendres 🙂  Serves 4

sausage alla cacciatora

400 grams sausages – preferably Italian
 200 grams mushrooms — sliced
 1/2  medium onion — chopped
 1      clove garlic — chopped
 400 grams tomatoes (fresh or tinned) — peeled and chopped
 butter
 salt and pepper

  • Prick the sausage and fry in a little butter until well coloured. Remove the sausages and put aside.
  • Add the onions and garlic to the pan and fry for a couple of minutes. Add the tomatoes and mushrooms. Season with salt and pepper and cook for ten minutes.
  • Return the sausages to the pan, cover and cook for a further 15 minutes.

sausage alla cacciatora finished dish

Serve with fresh crusty bread

Mushroom ‘arraganati’

This is a great way to cook mushrooms. I used a mixture of cardoncelli and pioppini but it would go well with any kind. Serve it as a side dish with anything you fancy.  It would go great with game.

Serves 4

Mushrooms ingredients

Mushrooms ingredients

  •   480 g  mushrooms — cleaned and halved
  •   60 g  bread crumbs
  •   40 g  pecorino Romano — grated
  •   4 cloves  garlic — chopped
  •   200 g  tomato — chopped
  •   40 ml  olive oil
  •   4 sprigs  parsley — chopped
  1. Mix together the bread crumbs, pecorino, parsley, garlic and oil. Season
  2. Mix with your hands until it comes together.
  3. Put the mushrooms and tomatoes into an oven proof dish and top with the bread crumb mixture
  4. Bake at 180 °C for about half an hour.
Baked mushrooms finished dish

Baked mushrooms finished dish

Mafaldine with pioppini

This would work with just about any type of mushroom. As pioppini are quite small, I left them whole.   Larger mushroom would probably be better sliced. Serves 4

malfadine with pioppini ingredients

malfadine with pioppini ingredients

  • 320 grams  mafaldine
  • 200 grams  pioppini
  • 1/2  onion — chopped
  • 1 clove  garlic — chopped
  • 1 sprig  parsley — chopped
  • 4 tablespoons  Grana — grated
  • olive oil
  1. Fry, in plenty of olive oil, the onion, garlic, mushrooms and parsley.
  2. Season with salt and cook gently until the mushrooms start to release their juice.
  3. Mix with the cooked mafaldine and Grana and serve.
mafaldine with pioppini finished dish

mafaldine with pioppini finished dish