Fusilli with wild mushrooms and sage

4 servings

30 minutes

Fusilli with forest mushrooms and sage is a true embodiment of Italian cuisine, harmoniously blending the earthy aroma of mushrooms with the noble herbal note of sage. This recipe pays homage to traditional pastas from northern Italy, where forest gifts are transformed into exquisite dishes. Chanterelles and aspen mushrooms, sautéed to a golden crust, reveal the depth of flavor, while shallots and celery add finesse and a sweet note. Dry white wine lends sophistication and a slight acidity to the sauce, creating perfect balance. Fusilli, due to its shape, beautifully holds the aromatic sauce, allowing enjoyment in every bite. Topped with aged cheese and garnished with crispy sage leaves, this masterpiece will adorn any table, immersing you in the atmosphere of a cozy Italian dinner.

Energy value per serving

• Calories: 688.4
• Proteins: 22.6g
• Fats: 21.2g
• Carbohydrates: 100.6g

Ingredients

• Fusilli pasta: 500 g
• White mushrooms: 6 pc
• Fresh forest mushrooms: 100 g
• Sage leaves: 12 pc
• Olive oil: 3 tbsp
• Shallots: 4 pc
• Celery stalk: 2 pc
• Dry white wine: 50 ml
• Grated cheese: 50 g

Cooking steps

1. Heat olive oil and fry the sage leaves in it. When they start to change color, remove them from the oil and dry on a paper towel.

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Sage leaves: 12 pieces

2. Add white mushrooms (chanterelles and aspen mushrooms, etc.) to the pan and sauté them like vegetables in a wok, meaning on high heat to get a crust but not burn them, stirring constantly.

   Required ingredients:

   • White mushrooms: 6 pieces
   • Fresh forest mushrooms: 100 g

3. Reduce the heat and add sliced shallots and celery cut into 0.5 cm pieces, sauté for 2-3 minutes.

   Required ingredients:

   • Shallots: 4 pieces
   • Celery stalk: 2 pieces

4. Add wine and simmer for another 2-3 minutes over medium heat.

   Required ingredients:

   • Dry white wine: 50 ml

5. The final consistency of the sauce should be liquid, but the mushrooms should not float in it.

6. Boil the fusilli according to the package instructions until al dente (can be replaced with penne) and reserve a ladle of the broth one minute before cooking is done.

   Required ingredients:

   • Fusilli pasta: 500 g

7. Mix the fusilli with the mushroom sauce, adding a little of the broth if necessary to prevent the pasta from being too dry.

   Required ingredients:

   • Fusilli pasta: 500 g
   • Dry white wine: 50 ml

8. Serve topped with cheese (the Caucasian cheese recently appeared in stores that resembles mature ricotta) and garnish with fried sage leaves.

   Required ingredients:

   • Grated cheese: 50 g
   • Sage leaves: 12 pieces