Mixed mushroom pasta

Photography by: Photography by Ben Dearnley, styling by Vivien Walsh, food preparation by Nick Banbury

Easy, tasty, and so very satisfying, you just can't beat a warming bowl of pasta on a chilly winter night

Serves 2-6, prep and cook time 30 minutes

WW1603_Food -pasta _Mixed -Mushroom


  • 10g dried porcini mushrooms
  • 100g butter
  • 300g Swiss brown mushrooms, sliced thinly
  • 300g button mushrooms, sliced thinly
  • 3 cloves garlic, crushed
  • 1½ cups (375ml) cream
  • 1/3 cup (25g) finely grated parmesan cheese
  • 400g casarecce pasta (or other short pasta, such as penne or rigatoni)
  • ½ cup chopped fresh flat-leaf parsley
  • finely grated parmesan cheese, extra, to serve


  1. Place the porcini in a small heatproof bowl; cover with ½ cup (125ml) boiling water. Stand for 10 minutes. Drain the porcini over a jug; reserve the liquid. Coarsely chop the porcini.
  2. Melt the butter in a large frying pan over high heat. Add the Swiss brown and button mushrooms; cook over high heat for about eight minutes, stirring occasionally, until golden brown. Add garlic; cook, stirring, for one minute or until fragrant.
  3. Add the porcini and reserved liquid, then the cream. Bring to the boil. Reduce heat; simmer, uncovered, for about five minutes or until the sauce thickens slightly. Stir in parmesan; season to taste with salt and freshly ground black pepper.
  4. Meanwhile, cook the pasta in a large saucepan of boiling salted water, uncovered, until just tender; drain. Add the pasta to the mushroom mixture in the pan with half the parsley; toss gently to combine.
  5. Serve topped with the remaining parsley and the extra parmesan.

Not suitable to freeze or microwave.

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