I love fusilli! In many ways it's just another dried pasta, but its long, long corkscrews sure make dinner into something different.
I found a couple of recipes for fusilli or other pasta with mushrooms, so I tinkered a bit and came up with a winner.
One of the recipes that I saw included about a cup of chopped tomatoes. That might be good, but in my head I could taste the mushrooms coming together and decided to save the tomatoes for another day.
I think this would be great with any dry Piedmont or Tuscan red.