A tasty recipe, easy to prepare, perfect for day to day and seasonal, this is the recipe that Miriam, author of The Winter Guest, brings us today. Surely you do not want to miss it, because the pasta goes perfectly with the mushrooms that autumn brings us.

Nothing better than a pasta dish with good mushrooms in full season and a sprinkle of cheese to counteract the cold of late autumn. Feel like it, don't say no.

I have used a slightly more original pasta than simple macaroni or spaghetti, they say they are called mafaldas, but you are very free to use the model that you like best.

The mushrooms used are shiitake and boletus, but if you are fond of mushrooms and you pick them yourself, surely this recipe has a plus of flavor. And of satisfaction, happiness and joy.

For my joy, by the way, today I have released my new Sambonet 1965 Vintage pot , a real cuteness : stainless steel pots that have been given this aged touch that you see here, which added to the golden handles make it a pot to show off and enjoy.

mushroom pasta recipe

Aged stainless steel pots and gold handles Sambonet , Skeppshult iron skillet , Textured plates , Luigi Bormioli oil can and Mediterranean wine glasses

Ingredients (for 4 people)

  • 300g of pasta to taste (better if it is homemade or fresh)
  • 250g of mixed mushrooms
  • 30g of butter
  • A splash of liquid cream or crème fraîche
  • Grated cured cheese to taste (parmesan or cured manchego)
  • TartufLanghe truffle oil (optional)


  1. We clean the mushrooms well under the tap and dry them a little. We booked.
  2. In an iron skillet , melt the butter and when it starts to bubble add the mushrooms. We make them sweat for a little while over low heat until they are tender and reduced.
  3. While the mushrooms are cooking, we put water to boil in a saucepan and add the pasta when it boils (I was able to use the new 1965 Sambonet casserole for the first time! What a treat). Cook for the time indicated for the type of pasta chosen.
  4. When the mushrooms are ready and the pasta is about to be ready, we add a splash of cream or the ladle of crème fraîche to the mushrooms, just enough to form a creamy mixture.
  5. Drain the pasta well from its water and add the mushrooms. Stir to mix and serve immediately with a good sprinkle of strong cheese on top. If we like it, we can add a few drops of oil flavored with truffles to the pasta, you will emphasize the flavor.

pasta with mushrooms

Skepphult frying pan, Sambonet 1965 Vintage pot , Microplane grater and Bérard olive wood round board

And now we have a delicious dish that can be prepared in no time, suitable for all audiences, with seasonal produce... I can't run out of praise! Give it a try, tell us.


Claudia said:

Hola Pedro Antonio, lo tendremos en cuenta y a ver si publicamos alguna nueva receta en tajine pronto. Mientras tanto, te dejo con dos recetas que espero puedan ayudarte por ahora. La primera es un tajine de boquerones que tenemos en nuestro blog (puedes verla aquí: https://www.claudiaandjulia.com/blogs/general/18104028)
La segunda está en francés, pero espero que fácilmente puedas traducirla, un rico tajine de rape con aceitunas: http://www.femmeactuelle.fr/cuisine/recettes/plat/lotte-aux-olives-et-rattes-05043
Saludos y gracias!

Claudia said:

Bien que lo sabes, verdad Laura? :) Muchas gracias, la verdad es que sí, vale mucho la pena. Besico!!

Laura Because said:

Hay un antes y un después del rallador microplane en la vida
¡Es un imprescindible total, un must!
Riquísima receta ;)

Pedro Antonio Córdoba López said:

Me gustaría que pongáis recetas de pescado , para el tajine le creuset

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