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Fusilli With Wild Mushrooms
Wild mushrooms, or ceps, are increasingly available and are the special ingredient in this dish. Dried ceps can be found in Italian delicatessens; they need to be soaked in water for 30 minutes before using in the recipe.
Ingredients
325g/11oz dried long fusilli (twists)
Dash of olive oil plus 75ml/5tbsp
1 clove of garlic, crushed
2tbsp chopped fresh thyme
150g/5oz fresh shiitake mushrooms, sliced
150g/5oz fresh oyster mushrooms
15g/½oz dried ceps, soaked, drained and sliced
Salt and freshly ground black pepper
Freshly grated Parmesan cheese, to serve
Details
Serves: 4
Method
Bring a large saucepan of water to the boil and add the fusilli with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside, covered.
Heat the olive oil in a large frying pan and add the garlic and fresh thyme. Cook for 1-2 minutes, then stir in all the mushrooms and season to taste with salt and freshly ground black pepper.
Fry the mushroom mixture over high heat for 3-4 minutes to brown slightly, then turn the mixture into the saucepan containing the fusilli. Toss together briefly, then serve with a little freshly grated Parmesan cheese.
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