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Pasta with Mushrooms and Walnuts

02/12/2015 by Franceska Leave a Comment

Pasta with Mushrooms and Walnuts

Mushrooms are one of my favorite ingredients, not just for preparing pasta, but for numerous other recipes. In Italy, mushroom and pumpkin recipes are very popular in this period of the year, because many people go out to pick mushrooms as autumn approaches. Although cultivated mushrooms are available year-round, so you can enjoy your favorite mushroom recipe any time of the year.

Mushrooms Pioppini

My best friend’s mom has a small mountain cottage and she escapes from the city rush every weekend and walks for hours in search for mushrooms. She fills her freezer with mushroom and as you can imagine my best friend now, has a hard time eating mushrooms. 🙂 But I’m happy when she brings me a few bags of mushrooms so I can prepare one of my favorite recipes because preparing pasta with fresh wild mushroom is something you will want to repeat often once you try it. It tastes absolutely amazing. Cultivated mushrooms also taste great, but fresh mushrooms are something really special.

Pasta with Mushrooms and Walnuts

Pioppini mushrooms or Black Poplar Mushrooms is the variety I prefer. They have a unique, nutty and intense flavor that makes them a perfect ingredient for a tasty pasta dish. The caps have a silky and soft texture and stems have a texture similar to asparagus. I use pioppini for preparing various meat and veggie recipes, I also store them in oil and my favorite recipes are pioppini risotto, pasta with pioppini and walnuts and pioppini lasagna (wow!! a must try!).

Pasta with Mushrooms and Walnuts

Pasta with mushrooms (pioppini) and walnuts is an unusual and delicious recipe, quick and easy to prepare as well. If you don’t  have pioppini mushrooms, use porcini, they are also very tasty and you can prepare an almost equally delicious sauce by using them. I say almost because to me pioppini mushrooms are irreplaceable. Pioppini mushrooms should not be washed, you just need to dust well the caps with a brush, but if it is not enough to completely remove the soil, pass them quickly under warm running water, dry with a cloth and then cut the end part of the stems. For preparing this recipe I always use long shaped pasta like tagliatelle or pappardelle, but of course, you can choose the pasta shape you prefer.

Enjoy your pasta! 🙂

 

Recipe - Pasta with Mushrooms and Walnuts

Pasta with Mushrooms and Walnuts
Pasta with Mushrooms and Walnuts

Pasta with Mushrooms and Walnuts

  Veggie Pasta

December 2, 2015

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 4 Servings

Ingredients

300 g Tagliatelle

400 g Pioppini Mushrooms

200 ml dry White Wine

20 g Butter

50 g Walnuts

3 tbsp Extra Virgin Olive Oil

Salt and Pepper, to taste

8 Basil leaves

Directions

1Clean and cut the mushrooms.

2Warm the oil in a skillet and add finely chopped onions. Cook until golden.

3Add mushrooms and wine. Cook for 5 minutes over high heat.

4Cover and cook for another 10 minutes over low heat.

5Bring a large pot of salted water to the boil and cook the pasta as indicated on the package.

6Drain the pasta and put it in the skillet with the mushrooms. Add butter and chopped walnuts, adjust with salt and pepper and toss well to coat.

7Sprinkle with chopped basil leaves.

You can add 30 g of grated Parmesan cheese before serving and toss well to coat.

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Filed Under: Veggie Pasta Tagged With: Mushrooms, Noodles, Pioppini Mushrooms, Tagliatelle, Walnuts

4 Reviews

Lyudmila

February 6, 2021

Great recipe! Very easy and fast to prepare and tastes amazing! My husband is Italian and he just loved it! Now he asks me to cook it quite often 🙂 Thank you for sharing!

Carrie Martin

April 16, 2020

I found this recipe from searching what to do with piopinni mushrooms. I want to print it out but I don’t see any way to do that. Can you send me a link or pdf?
Thank you!

Nina

February 12, 2020

Do you use white onions ? And how much/many? I had to review it whitout cooking it for asking haha

Ceci

January 26, 2020

Looked really good and was really good. Had to guess on the onion type and amount as it’s missing in the list but refers to it in the instructions.

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