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Orecchiette with wild mushrooms (Orecchiette ai porcini)

The Orecchiette with mushrooms is a traditional italian pasta recipe with Cèpe mushrooms that is very easy to prepare, if you can find the mushrooms. The porcino nero (Boletus aereus), the most appreciated porcino mushroom is found in the mountain conifer forests of wherever it appears in the summer and fall, in many regions of northern and central Italy; although it is an italian tradition some families carry out every year, I recommend buying these mushrooms from the store (the commercially harvested wild edibles) if you can find them as picking them in nature yourself can be very dangerous; one very good option here is using dehydrated wild mushrooms .

| Yield: 4 servings | Preparation: | Cooking Time: | Total time: | | by:


* 1 lb. [450 g] Orecchiette Pasta
* 1/2 lb. [250 g] Fresh porcini mushrooms, or rehydrated wild mushrooms
* A small bunch parsley
* 2 clove of garlic
* Bunch of basil leaves
* A pinch of lemon zest
* 1 leek
* 3 tablespoons extra virgin olive oil
* 2 tablespoons grated Parmesan cheese
* Salt and pepper, to your taste

Cooking instructions:

1) Prepare the leek, by cleaning it and removing its outer and dryer leaves, discarding its roots, and washing the harder leaves thoroughly and slicing the inner and whiter part of leek into thin slices. Cut out the earthy part of the mushrooms, wash them quickly, dry them well and cut them into thin slices.

2) Peel the garlic cloves with the side of the blade of a knife, crush it. In a pan with the oil fry the leek slices with the crushed garlic clove, without letting them brown. Add the sliced mushrooms and fry everything over high heat setting for 2-3 minutes.

3) Season with a pinch of salt and some freshly ground pepper then sprinkle with the grated lemon peel. Bring a pot of salted water to a boil, and cook the orecchiette in the boiling water.

4) Drain the orecchiette when al dente and dress with the sauce prepared with the mushrooms, sprinkle the pasta with parsley and basil, washed, dried and chopped. Mix and serve hot the orecchiette, accompanied with some grated Parmesan cheese.

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