Pasta with mushrooms and radicchio is a typical autumn dish 🙂
As I already mentioned, it’s still hot these days, although I think it will change soon.
This weekend, rain is expected, and slowly the heat will fade away.
Since we are in a somewhat unusual season and often continue to cook summer dishes, today I again preferred to prepare a dish suitable for this period 🙂
With the mushroom season, there are many uses: from appetizers to main and side dishes.
Today, I was really in the mood for a pasta dish with mushrooms, so I bought some fresh champignons 😀
In this dish, I added radicchio and mortadella.
Uhm, very good… it filled me up just right.
If you don’t like mortadella, you can use cooked ham.
P.S.: If you like mushrooms, also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 11 oz mezze penne rigate
- 7 oz radicchio
- 1.1 lbs champignon mushrooms
- 7 oz diced mortadella
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
- 1 bunch parsley
Tools
- 1 Pot
- 1 Pan
- 1 Knife
- 1 Wooden Spoon
Steps
Clean the mushrooms, removing the end of the stem and any soil remnants.
Wipe them with a damp cloth without getting them wet and slice them.
Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente, reserving some cooking water.
In a large pan, heat a tablespoon of oil with the garlic and let it sauté for a few minutes.
Add the sliced champignon mushrooms and after 5 minutes, add the chopped radicchio.
Stir with a spoon and then add the diced mortadella and the pasta.
If needed, add some cooking water. Mix everything, continuing to stir with a spoon for another 5 minutes, then add salt and oil.
Turn off the heat, sprinkle with chopped or sliced parsley and serve immediately.
Enjoy your meal and see you in the next recipe!!!
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