Margarita's International Recipes


Pappardelle al Funghi Porcini

Pasta with Mushrooms

This is a quick and easy recipe for when you don't know what else to make for dinner. It's also quite satisfying for any mushroom lover.

The original recipe asked for parpadelle pasta and porcini mushrooms. Alas, I got confused and used portobellos instead. The recipe should work with any other pasta and flavorful mushroom.

Pasta with Mushrooms


  • 1 lb pasta

  • 8 Tbsp. butter
  • 2 cloves garlic, chopped
  • 8 oz mushrooms, sliced
  • salt & pepper to taste
  • 1/4 cup white wine
  • 1 cup chicken broth
  • 2 Tbsp. chopped Italian parsley
  • 1/2 cup shredded Parmesan cheese


Cook the pasta in salted water until done.

Meanwhile, melt the butter over medium-high heat in a medium sauce pan. Add the garlic and cook for two minutes, stirring occassionally. Add the mushrooms and season with salt and pepper. Add the wine and cook over medium heat until all the liquid evaporates, about 10 minutes. Stir as needed. Add the chicken broth, mix, reduce heat to low and simmer until the pasta is done.

Toss the pasta with the mushroom/sauce. Add the parsley and cheese and toss again. Serve.

Adapted from a recipe in Jame Fraioli's and Leonardo Curti's Food Festivals of Italy: Celebrated Recipes from 50 Food Fairs

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