Pasta with Seasonal Mushrooms

I love pasta! È la cosa migliore che mi sia mai messo in bocca! It’s the best thing I’ve ever tasted in my life! And today, I’m going to show you a pasta recipe—which, honestly, is no surprise. Because if it were up to me, I’d eat pasta for breakfast, lunch, and dinner every single day. And I’d even snack on it in between meals.

By the way, did you know that real Italian pasta is made exclusively with the finest flour—semola? It’s high-quality flour derived from durum wheat. It’s healthy and—most importantly—it doesn’t make you gain weight. Simply magico! Pure magic!

For today’s dish, I’ve chosen spaghetti. I believe it will highlight the elegance of the dish and make it authentically Italian.
But the most exciting part is that I’ll be cooking this pasta with seasonal mushrooms—and it’s my first time doing so! So, wish me luck and take notes on the recipe!

Pasta with Seasonal Mushrooms

You can use any seasonal mushrooms. Frozen mushrooms can also be used—just let them thaw first and pat them dry with a paper towel. The mushrooms should contain as little moisture as possible; otherwise, they will start to boil instead of sautéing.
Difficulty Level: Medium
Calories: 450
Cooking Time: 25 min

Ingredients:

 

 

Spaghetti – 400 g
Chanterelle mushrooms – 200 g
Honey mushrooms – 200 g
Porcini mushrooms – 200 g
White wine – 50 ml
Fresh thyme – to taste
Butter – 80 g
Olive oil – 50 ml
Salt, pepper – to taste

Instructions:

Boil the pasta in salted water until al dente.
Wash and clean the mushrooms (if necessary).
Cut porcini mushrooms into large cubes, halve the chanterelles if needed, and leave the honey mushrooms whole.
Sauté the mushrooms in a well-heated pan with butter and olive oil, then add thyme leaves and white wine.
Once the wine has evaporated, add salt, pepper, and the pasta.
Serve the finished dish on plates and garnish with sprigs of thyme.

 

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