Pasta with wild Autumn mushrooms

Photo Credit Annie Spratt

There is no better time to enjoy mushrooms that in Autumn with wild-picked varieties such as orange pine and slippery jack mushrooms coming available. Braised with white wine and tomato puree they make a magnificent pasta sauce. If there are no wild mushrooms available go with a mix of swiss brown and portobello mushrooms.

Olive oil

1 onion, diced

2 cloves garlic, crushed

500 g mushrooms, sliced

250 ml (1 cup) white wine

250 ml (1 cup) chicken stock

250 ml (1 cup) tomato sugo

Salt and freshly ground black pepper


400 g dried pasta – orecchiette, linguine and penne are all excellent

Salt and freshly ground black pepper

2 tbsp chopped basil

Parmesan cheese, grated

Heat a large-sized saucepan over a medium heat. Add a generous splash of oil, the onion and garlic and cook for 4-5 minutes. Stirring well.

Add mushrooms and cook for 6-8 minutes, stirring often.

Pour in the wine and cook until reduced by half. Add stock and tomato sugo, and bring to the boil. Season with salt and freshly ground black pepper. Reduce to a simmer and cook for 15 minutes.

Bring a large saucepan of water to a boil over
a high heat. Add a good pinch of salt. Add the orecchiette and stir until the water has returned to the boil. Reduce heat, cover and cook the pasta at a fast simmer for 8 minutes.

Check seasoning of the mushroom sauce. Drain the pasta and toss with the sauce and basil. Top with grated parmesan to serve.

Serves 4.

Photo credit Bruna Branco

Find out more about our private cooking classes at the MFE website.