Fusilli con Funghi

By John, 10 April, 2020
Region
Italy
Description

Fusilli con FunghiI 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.

Yield
4 Servings
Preparation time
30 minutes
Ingredients
1⁄2 lb Fusilli Pasta
5 T Butter (Unsalted)
1⁄2 small onion (chopped)
2 clv Garlic (crushed)
8 oz Button Mushrooms (sliced)
1⁄2 c Dried Mushrooms
1 pn Thyme
2 T Fresh Parsley
Instructions
  1. Put a really big pasta pot on to boil with plenty of salted water.
  2. Melt the butter in a good sized skillet.
  3. Saute the onion and garlic until the onion is translucent.
  4. Add the mushrooms and cook them until soft. Reduce heat and let them simmer for 20 minutes.
  5. When the pasta water is boiling, scoop out about 3/4 cup and use it to reconstitute the dried mushrooms.
  6. Add the thyme to the mushrooms, and season as needed with salt and pepper.
  7. Add the reconstituted mushrooms and the water to the sauteed mushrooms, and turn up the head to reduce the liquid.
  8. Cook the pasta.
  9. Add the parsley to the mushrooms.
  10. Drain the pasta, then toss it in a big bowl with the mushroom mixture. Serve hot.
Notes
I added a tablespoon of white truffle oil. That was nice, but not required.