Today, a recipe that I find delicious: pasta with champignon mushroom sauce.
A sauce ready in no time, suitable for everyday lunch, but so tasty it can be “addressed formally” even as a Sunday condiment. And if it’s with truffle… 😋

I often buy cultivated mushrooms, champignons or button mushrooms. To be honest, I never know what to call them, champignons or button mushrooms? But they are essentially the same type of mushroom. At least as far as I know, because my knowledge of mushrooms is not deep on the technical side. But it is quite deep on the culinary side, as I buy them often, and cook and eat them with great satisfaction.

Button mushrooms never disappoint. They almost always have the same yield, the same aroma, the same goodness, I always like them, and I trust them. And then, not to be underestimated, they are inexpensive mushrooms, in addition to being practically always available – so much so that, as I already mentioned in the recipe for polenta with pioppini, it often happens that champignons are really the only fresh mushrooms available when shopping – which if, on one hand, is not ideal if you’re looking for variety, on the other hand… well, at least you can count on them all year round, they are a guarantee.

I bring them to the table very often, much to the chagrin of my children who have not yet realized what they’re missing, but to the satisfaction of the other mushroom lover in the family. Luckily! 😊

When I’m not sautéing them as a side dish, or serving them raw, or using them as a lace for eggs (recipes that you can find linked below), I usually turn my lovely button mushrooms into a sauce and toss with pasta, like today. Mmmm, what a delight!

Ingredients

12.3 oz pasta (today I used short mafalda)
1 lb champignon mushrooms (button mushrooms)
12.3 oz tomato sauce
1 shallot
1 sprig rosemary
pepper
2 tbsp extra virgin olive oil
2 tsp truffle cream (optional but recommended)

Tools

Skillet
Pot

Steps

Clean the mushrooms: cut the end of the stem, clean stems and caps with a damp cloth, quickly rinse under running water, pat dry with a clean towel.
Slice the mushrooms.
Peel and finely chop the shallot (or half an onion if preferred) and let it soften in a skillet with the oil. For the oil quantity, I adjust according to the type of pasta; today I used 2 tablespoons, but with tagliatelle, I usually use one or two more.
Add the sliced mushrooms to the skillet. Sauté them, add the rosemary and a sprinkle of pepper, and sauté the mushrooms over high heat for a few minutes.
Add the tomato sauce to the skillet.
Cook covered over low heat for about 20 minutes. Then uncover and cook over high heat for a few minutes to reduce (if needed).
While the sauce is cooking, bring water to a boil and cook the pasta (the pasta I used had a cooking time of 12 minutes). Once cooked, drain the pasta and toss it in the sauce skillet.
Truffle Variant: I suggest adding one or two teaspoons of truffle cream to the sauce at the end of cooking before tossing the pasta, if you like it, as we do a lot. It’s a combination that we enjoy greatly, both in white sauces (like in this risotto) and in red ones, like today.
Pasta Suggestions: Today, I used a short mafalda pasta, which I bought at a Calabrian specialty stall, but this sauce also goes very well with simple rigatoni and classic tagliatelle, not to mention gnocchi, whether in the mushroom-only or truffle-scented version.
Enjoy your meal!

Salt-Free Advice

Salt-Free I remind you that I cook with no added salt.

If you’re interested in reducing or eliminating salt, always remember to:
▪ Gradually decrease salt, your palate needs to adjust slowly and should not notice the progressive reduction.
▪ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▪ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▪ Use seeds. Sesame, pine nuts, almonds, walnuts…
▪ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▪ Use my salt-free vegetable granule and gomasio.
▪ Prefer fresh foods.
▪ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, parchment, steam, microwave)
▪ Avoid bringing the salt shaker to the table!
▪ Occasionally allow yourself a cheat meal. It’s good for morale and helps maintain the habit.

If you do not want, or cannot, give up salt:
▪ You can still try my recipes by seasoning according to your habits.

Follow me!

On my new WhatsApp channel and on Instagram, on the Facebook page, in Pinterest and in my two groups: Il gruppo di Catia, in cucina e oltre and Proprio quello che stavo cercando! and if you like… subscribe to my Newsletter.

WW Propoints Diet Info:

A portion of pasta calculated by exactly following this recipe (thus considering a dish of about 90 g of pasta per person) counts 9.8 points. With a portion of 60 g of pasta and 20 g of oil instead of 30 g, the score is reduced to 7.3 points. 😊

Delicious Recipes

Pasta with Champignon Mushroom Sauce