The recipe I want to share today is for a simple, quick, and irresistible main dish: Creamy Trofie with Mushrooms and Cooked Ham.

It is the perfect preparation that comes to our aid when time is short and we need to put something delicious on the table for our family.

The longest step is just cooking the mushrooms, a task that, if desired, can be managed in advance.

For the occasion, I chose very fresh mushrooms purchased directly at the market in my town, to ensure maximum flavor! The use of cooking cream creates a velvety base, while the subsequent off-heat tossing with cheese and starch binds everything in an inimitable way.

I must say that this dish was a resounding success: my nieces, Alessandro and Emma, literally loved it so much that they asked for seconds! An undeniable proof that this recipe also wins over the most demanding children’s palates.

If you prefer a more rustic and intense flavor, you can replace the Cooked Ham with Speck and the Cream with a spreadable cheese, for a more pronounced and savory creaminess.

This is an extremely versatile recipe: you can vary the choice of mushrooms (from economical champignons, to the more refined porcini, or a mix of the woods) and also for the pasta shape.

I love fresh trofie, which capture the sauce perfectly, but feel free to use your preferred shape.

All that’s left is to run to the kitchen and prepare these delicious Trofie with Mushrooms and Cooked Ham with me!

Creamy Trofie with Mushrooms and Cooked Ham

Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

396.34 Kcal

calories per serving

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Energy 396.34 (Kcal)
Carbohydrates 28.56 (g) of which sugars 2.71 (g)
Proteins 17.97 (g)
Fat 24.58 (g) of which saturated 5.39 (g)of which unsaturated 3.80 (g)
Fibers 1.11 (g)
Sodium 1,180.35 (mg)

Indicative values for a portion of 325 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

Creamy Trofie with Mushrooms and Cooked Ham

14.1 oz trofie (fresh or dry or your preferred pasta)
1.1 lbs mushrooms (mixed or of choice)
120 slices cooked ham
1/2 cup cooking cream (or vegetable or with spreadable cheese)
4 tbsps parmesan
1 clove garlic
1 bunch parsley
to taste extra virgin olive oil
pepper
to taste salt

Tools

Pan
Lid
Cutting Board
Knife
Pot
Colander

Steps

Creamy Trofie with Mushrooms and Cooked Ham

Clean the mushrooms and slice them, remove the lower part of the stem with the dirt, remove the skin from the cap, and lightly scrape the stem with a knife.
Finely chop the parsley.
In a large pan, heat the EVO oil with a whole garlic clove (which you will remove at the end). Add the sliced mushrooms and a pinch of salt. Cook until they are soft (about 10 minutes).
Add the cooked ham cut into strips or cubes to the pan with the mushrooms and let it flavor for a minute.
Pour the cream (traditional or vegetable) into the mushroom and ham sauce.
Mix and let it simmer over low heat for 2-3 minutes to slightly thicken and blend.
Cook the Trofie in abundant salted water. Before draining, set aside about half a ladle of the starchy cooking water.
Drain the trofie very al dente.
Remove the pan from the heat. Pour the drained Trofie into the sauce.
Add the half ladle of cooking water and start mixing.
Add the grated cheese and continue to vigorously toss (if you can, toss the pasta).
The residual heat will create the final creamy sauce.
Serve immediately, completing each dish with a sprinkle of freshly chopped parsley.
Enjoy your meal.

Variations

If you like Thyme: It is the perfect choice. It has a slightly earthy and citrusy aroma that enhances the flavor of the mushrooms without overpowering the other ingredients. Add 1-2 sprigs during the cooking of the mushrooms and remove them before adding the cream.

Do you like nutmeg… A pinch grated at the moment, when you add the cream and Parmesan, is a classic trick to bind and flavor creamy sauces.

And if you add pepper. It is not an additional spice, but a generous final grind is essential to counterbalance the sweetness of the ham and the richness of the cream.

Finally, be generous with parsley, which is the queen herb for mushrooms. Add plenty only at the end, off the heat, to maintain its bright color and freshness.

Tips

Cook the mushrooms over medium-high heat immediately after placing them in the pan to quickly evaporate the water they release. If you cook them at a low heat for too long, they will tend to boil and not develop the umami (savory) flavor of browning.

When you add the Parmesan off the heat, make sure it is as cold as possible.

Curiosities

Serve the pasta in preheated dishes (you can warm them with hot water or put them in the microwave for a minute). Creamy pasta needs to be eaten hot: a cold dish would cool it down and make it dry immediately.

Storage

The dish is best consumed immediately. However, the Trofie with mushrooms and cooked ham can be stored in an airtight container in the refrigerator for up to 1 day.

When reheating, the sauce will tend to be denser and less creamy. I recommend adding a couple of tablespoons of water or hot broth to the pan before heating the pasta. Mix over low heat until the creamy sauce returns to being soft and glossy.

It is not recommended to freeze this dish. The cream and mushrooms change texture after freezing and thawing, resulting in a mealy and separated mixture.

Wine Recommendation

Pure Chardonnay
Why: It has enough structure to withstand the creaminess of the cream. Its aromas (apple, citrus, sometimes a hint of butter if slightly aged) pair well with the mushrooms and the sweetness of the ham. Its acidity cleanses the palate.

Young Pinot Noir or Dolcetto.
Why: They are light and fresh reds, with pleasant notes of red fruit and easy drinkability. The absence of strong tannins makes them perfect with mushrooms and the creaminess of the dish.

Franciacorta Satèn or a high-quality Prosecco Superiore Dry.
Why: The bubbles and acidity work as a palate cleanser, countering the richness of the cream. The Satèn in particular is soft and creamy, balancing well with the structure of the dish.

Tips for Other Recipes

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