Cuisine Fiend

Recipe finder

Penne With Wild Mushrooms

Pasta with fresh wild mushrooms


I like to think I’m quite a hygienic person but there are some things I refuse to wash. Soft fruit for once – raspberries just get i...


  • 80-90g dried pasta per person (penne here)
  • 200g fresh wild mushrooms (chanterelles, pied-de-mouton, ceps)
  • a knob of butter
  • a few sprigs of fresh parsley, chopped very finely
  • 2-3 tbsp double cream
  • 20g freshly grated parmesan

Pasta and mushrooms

Clean the mushrooms with a vegetable or pastry brush, don’t wash them unless really soiled. Slice them into bite-size pieces.

Melt the butter in a large frying pan or wok, add the mushrooms when the butter’s foaming. Cook on medium-high heat, stirring frequently. When they’ve released and absorbed again the juices, turn the heat down, add the parsley and the cream, stir thoroughly in and cook a little longer on low heat.

Cooking pasta and mushrooms

Cook the pasta in plenty of salty water according to the instructions on the packet. Drain with slotted spoon and add straight into the mushrooms kept on very low heat, sloshing in a little cooking water.  Turn the heat up and cook once through so the water is absorbed.

Divide between plates and sprinkle generously with grated parmesan.

Filed under


Comments and questions

Characters left 250

For terms and conditions see Readers Comments on the Cookie and privacy policy page.

Follow Fiend


Recipe finder