Agnolotti with mushroom sauce, more specifically with honey mushrooms, are truly a delight. A few days ago, I posted the recipe for agnolotti, as homemade stuffed pasta, and today I want to present them with this delicious seasoning.
A tribute, in my opinion, to the new season that is coming in… because mushrooms in autumn are really great, and agnolotti are exceptional companions, as they are simply filled with meat.
In the explanation of the recipe, you will also find the link to make them with your own hands, but if you don’t have time, feel free to buy ready-made ones, but make sure they are artisanal.
- Difficulty: Medium
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 14 oz honey mushrooms
- 1 clove large garlic
- 4 tbsps extra virgin olive oil
- to taste parsley
- to taste salt
- to taste grated Pecorino Romano
- 28 oz agnolotti
Tools
- non-stick frying pan
- pasta pot
- paper towels
How to Prepare Agnolotti with Mushroom Sauce
To prepare Agnolotti with mushroom sauce, organize your work table with all the ingredients already measured, so you have everything at hand.
Remove the base of the stem from the honey mushrooms, but only the earthy and filamentous part.
Wash them thoroughly under running water, and then dry them with a clean cloth or paper towels.
Chop the garlic clove into small pieces, and let it brown inside a non-stick frying pan along with the extra virgin olive oil.
Add the honey mushrooms, slightly lower the heat, adjust the salt, and cover with a lid.
However, do not cover them completely, so that some of the cooking steam can escape.
After about twenty minutes, when they should be cooked, add some chopped parsley.
In the meantime, boil water and throw in the Agnolotti.
Drain them, but not too much, and toss them in the pan with the honey mushrooms.
Serve your Agnolotti with mushroom sauce, dividing them onto plates, and sprinkle with grated Pecorino Romano.
Tips and variations:
Sometimes, to enrich the Agnolotti with mushroom sauce, I add some small pieces of guanciale.
You can easily freeze the sauce to keep it longer, or leave it for a few days in the refrigerator.
For those who want to try making the stuffed pasta, just click on the highlighted word Agnolotti in the recipe.
If you like mushrooms, don’t miss the next recipe: Breaded Champignon Mushrooms
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