Autumn is approaching and with it will come new ingredients. Undoubtedly the star ingredient of the recipes will be mushrooms and with them an infinity of recipes. Yes, the mushrooms I used today is a frozen mix that they sell in any super (much richer than I expected) and with them I made this fusilli mushroom recipe.
The mushrooms that we can use in this recipe can be any, boletus, mushroom, thistle mushrooms, etc. The thing is to put a little of each, so that each mushroom brings a flavor and texture that makes the dish special. It can be done only with a variety, of course, but it wins whole when we mix.
Ingredients for 4 people
- 350 g of fusilli, 300 g of assorted mushrooms, 200 ml of crushed tomatoes, 1 onion, olive oil, pepper, grated Parmesan cheese and salt.
How to make fusilli with mushrooms
In a casserole with a little hot olive oil, we put the chopped onion in it.
When they are soft add the slightly cut mushrooms if they are large and stir for a couple of minutes.
Add the tomato and let it cook for about 30 minutes over low heat.
15 minutes from the end we put a saucepan with water and salt to boil. We add the pasta and let it cook the necessary time to make it al dente.
Season the mushrooms, mix with the cooked and drained pasta and serve.
Processing time | 45 minutes Difficulty | Easy
As you see the fusilli are the spirals of a lifetime, although I honestly tell you that it is worth buying quality pasta and not any of those sold in the supermarket. The difference in taste and touch in the mouth is priceless for the difference in cost of a bad pasta and a good one.
To finish the fusilli with mushrooms We just have to grate a little Parmesan or any cheese you like (though it is better cured).