Meccheroni Arrotolati Con Fungi Selvaticci

A Beautifully Rustic Wild Mushroom Pasta!
Difficulty: Easy
Prep Time: 1 hour
Cooking Time: 30 minutes


1/2 lb. Maccheroni Arrotolati (pasta)

8 oz. dried Porcini mushrooms

8 oz. dried Cremini mushrooms

8 oz. dried Chanterelle mushrooms

2 cloves garlic, sliced thin

1 tbsp Black Truffle Cream

1/2 cup onions, minced

1/2 cup white wine

1 cup heavy cream

1/2 cup olive oil

3 tbsp butter

minced chives



Cooking Tools

Stock pot

Fine mesh strainer

Large skillet

Medium mixing bowl


Place fine mesh strainer inserted into a mixing bowl.  Add dried mushroom in the strainer and pour 5 cups of boiling water over the mushrooms.  Allow mushrooms to hydrate for 1 hour in the boiling water, this will also allow the grit to settle to the bottom. Cook pasta in salted water according to directions.  In a skillet, melt butter and the olive oil on medium heat.  Saute garlic and minced onions until translucent, about 10 minutes.  Add in drained mushrooms and saute for 5 minutes.  Pour in white wine and deglaze pan for a few minutes.  Pour in the cream and the Black Truffle Cream  (Black Truffle Cream is a pureed Truffle mushroom paste). Reduce heat and simmer to allow sauce to thicken. Toss in cooked & drained pasta and coat with the sauce and cook until heated through. Garnish with minced chives. Grated Parmesan cheese on top (optional).
Serves 2

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