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.
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.
- 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.
- Porcini mushrooms: 6 pieces
- Fresh wild mushrooms: 100 g
3
Reduce the heat and add sliced shallots and celery cut into 0.5 cm pieces, sauté for 2-3 minutes.
- Shallot: 4 pieces
- Celery stalk: 2 pieces
4
Add wine and simmer for another 2-3 minutes over medium heat.
- 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.
- Fusilli: 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.
- Fusilli: 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.
- Grated cheese: 50 g
- Sage leaves: 12 pieces
