Whenever I have chestnut champignon mushsrooms in my fridge, I have to make this pasta at least once!
You will fall in love with the delicate yet bold flavor of this dish.
The Chestnut Champignon mushroom is just as common as the white one although is not so commonly used. From the moment I tasted it for the first time, I immediately revalued this kind of mushroom – since for me until now the only mushroom worthy of this name was the Porcino.
I also recently revalued the Shiitake mushroom which remind me a lot of the Porcino, but I’ll talk about it in another recipe.
The chestnut champignon has a light brown layer outside and has a nutty flavor that goes perfectly with pasta.
Also, sautèeing the mushrooms with oil, garlic and white wine first, will bring out all its flavors.
- 180g (about 2 cups) dried Pasta
- 200g (1 1/2 cup) Chestnut Champignon mushrooms
- 100ml (1/3 cup) Cream
- Fresh Parsley
- Olive Oil
- 2 cloves Garlic
- 1/2 glass White Wine
- Salt, Pepper
- Clean the champignon mushrooms and cut then in slices. To mix them well with the pasta, I then chop finely about 1/3 of the slices.
- Drizzle a pan with olive oil and add the cloves of garlic peeled and cut in half. When they starts to brown, add the mushroom slices and after a minute and also the chopped mushrooms.
- In the meanwhile cook the pasta in salted water.
- Brown the mushrooms until they released all their liquid then add the white wine. Let the alcohol evaporate and let mushrooms absorb the rest, then add the cream and turn the heat to low.
- Season with salt and papper and taste.
- Drain the pasta al dente and add it to the mushroom and cream sauce.
- Serve on a plate and sprinkle with fresh chopped parsley.