pasta with mushrooms

A tasty recipe, easy to prepare, perfect for everyday and seasonal, that is the recipe that Miriam, author of El Invitado de Invierno , brings us today. You certainly don't want to miss it, because pasta goes perfectly with the mushrooms that autumn brings us.

There's nothing better than a plate of pasta with good mushrooms in full season and a sprinkling of cheese to counteract the cold of late autumn. It's delicious, don't say no.

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

The mushrooms used are shiitake and boletus, but if you are a fan of mushrooms and you pick them yourself, this recipe will surely have an extra flavour, satisfaction, happiness and joy.

To my delight, by the way, today I have inaugurated my new Sambonet 1965 Vintage pot , a real beauty : stainless steel pots to which they have given this aged touch that you see here, which added to the golden handles make it a pot to show off and enjoy.

Sambonet antique stainless steel pots with gold handles , Skeppshult cast iron skillet , Textured plates , Luigi Bormioli oil cruet and Mediterránea wine glasses

Ingredients (for 4 people)

• 300gr of pasta to taste (preferably homemade or fresh)
• 250gr of assorted mushrooms
• 30gr of butter
• A splash of liquid cream or crème fraîche
• Grated cured cheese to taste (Parmesan or cured Manchego)
• TartufLanghe truffle oil (optional)

Elaboration

1. We clean the mushrooms well under the tap and dry them a little. We set them aside.
2. In a cast iron pan , melt the butter and when it starts to bubble, add the mushrooms. Let them sweat for a 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 Sambonet 1965 saucepan ! What a treat). We cook for the time indicated for the type of pasta chosen.
4. When the mushrooms are ready and the pasta is almost done, add a splash of cream or a ladle of crème fraîche to the mushrooms, just enough to form a creamy consistency.
5. We drain the pasta well of its water and add the mushrooms. We stir to mix and serve immediately with a good sprinkling of strong cheese on top. If we like, we can add a few drops of truffle-flavored oil to the pasta, which will enhance the flavor.

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

And now we have a delicious dish that is prepared in a flash, suitable for everyone, with seasonal produce… I can't stop praising it! Try it, you bastards.