Surely everyone has tasted pasta with eggplants or pasta with porcini mushrooms at least once in their life. People are divided between hating one or the other, or loving both, making it difficult to choose! With these two delicacies of typical Italian dishes, the problem is solved because if we combine both, rest assured we are about to make a multitude of people happy. Making pasta with eggplants and porcini mushrooms is not only super delicious and quick to prepare, but it’s perfect for a family lunch or dinner to say goodbye to the end of summer with eggplants and welcome autumn with new porcini mushrooms. The harmony created is sublime.
For this recipe, I used a typical Calabrian pasta which changes its spiciness based on the color, fileja. You can find the link in the ingredients if you’re interested.
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 377.19 (Kcal)
- Carbohydrates 77.06 (g) of which sugars 5.31 (g)
- Proteins 16.10 (g)
- Fat 2.90 (g) of which saturated 0.50 (g)of which unsaturated 1.11 (g)
- Fibers 3.83 (g)
- Sodium 8.66 (mg)
Indicative values for a portion of 195 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz fileja
- 1 eggplant
- 11 oz mushrooms
- 1 clove garlic
- 1 glass dry white wine
- to taste extra virgin olive oil
- 1 hot chili pepper (Optional)
Tools
- 1 Frying Pan
- 1 Pot
Steps
To make pasta with eggplants and porcini mushrooms, I started by slicing an eggplant in half, then into slices about 1 centimeter (approximately 0.4 inches) thick, and finally into cubes.
Then in a fairly large pan, I sautéed in plenty of extra virgin olive oil the eggplants and a clove of garlic until slightly golden on the surface before adding the mushrooms and some fresh mint leaves. (Optional chili pepper).
After sautéing the porcini mushrooms with the eggplants, I removed the garlic and deglazed with a glass of dry white wine.
Now, while the pasta is cooking, we gently cook the mushrooms with the eggplants, and if you like, add a pinch of black pepper.
Finally, when the pasta is al dente, we drain it directly into the pan with the eggplant and porcini sauce, toss it to mix well, and let it rest for 5 minutes before serving.
Just before serving, add another pinch of black pepper. Personally, I advise against using grated cheese because it would cover the taste and aroma of the porcini mushrooms.
Enjoy your meal from DadCook!
