• 390 kcal
Mix of fresh or frozen mushrooms
1 small head
• 37 kcal
Cooked ham or diced mortadella
• 43 kcal
• 380 kilocalories
Extra virgin olive oil
• 0 kcal
• 0 kcal
• 79 kcal
• 21 kcal
• 79 kcal
Calories refer to 100 grams of product
The mushroom and radicchio pasta it’s a first course quick and easy, perfect for fall days and lunches past sundays in the family. A very tasty dish, to be prepared even at the last minute for one person informal dinner with friends, ideal for dining on the typical flavors of our territory and the undergrowth. Simple to make, it’s a rich condiment made from mixed fresh mushrooms, red radicchio and cubes of ham and mortadella.
Once the delicious sauce is ready, it will be enough for you boil al dente your favorite pasta shape and stir in plenty over high heat Grated parmesan. For best results, it is advisable to drain the pasta a little after cooking, pour it into a saucepan with the sauce and cook it, gradually adding a drop of hot water from the pasta itself; rich in starch, will allow you to obtain one very creamy preparation and enveloping, which you can also complete with tufts of robiola, cubes of provolone or a little crumbled feta.
This dish can be prepared in many variations, for example using i mushrooms you prefer or you have it available, both fresh and frozen. Ham and mortadella can be replaced with bacon, sausage, speck and you can also enrich the dish with walnuts or other aromatic herbs Costs. Find out how to do it by following our recipe step by step.
How to prepare pasta with mushrooms and radicchio
Bring a large quantity of lightly salted water to a boil. During this time, clean the mushrooms (1) by removing the last part of the foot and the residual dirt.
Clean them from the outside without wetting them, but by wiping a damp cloth over their surface (2).
Slice the mushrooms and cremini, leave the pioppini whole and cut the oyster mushrooms into cubes (3).
In a large pan, pour a generous drizzle of olive oil, add the garlic (4) and leave to brown.
Add the sliced mixed mushrooms (5) and sauté over high heat.
Meanwhile, wash and dry the radicchio. Cut it into strips (6).
Let the mushrooms dry, stirring, until all the water that has been released has evaporated (7).
At this point, add the radicchio (8) and continue cooking for a few more minutes.
Mix the ingredients (9), salt and pepper. Meanwhile, boil the pasta.
Also add the salami cubes (10).
Mix everything (11) and drain the pasta al dente, keeping aside a little cooking water.
Pour the pasta into the sauce (12) and brown it over high heat for a few minutes, adding a few tablespoons of the cooking water.
Remove from the heat and stir in the grated Parmesan (13).
Perfumed with chopped fresh parsley (14).
Serve and immediately serve the pasta with mushrooms and radicchio (15).
Pasta with mushrooms and radicchio can be stored one day in the refrigerator, in an airtight container. Freezing is not recommended.