Project Description

Wild Mushroom Pasta

Wild Mushroom Pasta is a basic recipe for a mushroom ragout that can be served in a little pot or ramekin with crusty bread as an entree, or with meat or pasta as a main course.  I just love the many varieties of mushroom and fungi available fresh. Even better if you can forage some during Autumn months.

Serves: 6 as an entree, 4 as a main course
Preparation time: 10 minutes
Cooking time: 12 minutes


500g (1 lb) rigatoni
125 g (4 oz) black fungus
125 g (4 oz) button mushrooms
155 g (oz) shiitake mushrooms
90 g (3 oz) butter
1 onion, chopped
1 clove garlic, crushed
1 1/4 cups (310ml/10 fl oz) cream
3/4 cup (180ml/6 fl oz) chicken or vegetable stock
salt and freshly ground pepper
125 g (4 oz) enoki mushrooms
1/2 bunch garlic chives, with flowers, if in season


  1. Bring 4 litres salted water to a rolling boil in a large pot over high heat. Add rigatoni and cook following directions on packet.
  2. Wipe mushrooms clean with a kitchen towel or soft cloth and slice, leaving some small mushrooms whole for variety.
  3. Melt all but 1 tablespoon butter in a frying pan over medium heat.
  4. When onion is wilted but not brown, add all the mushrooms, except the enoki.
  5. Cook until almost cooked through, then stir in cream and stock. Bring to boil and simmer until reduced and sauce-like. Season with salt and pepper to taste.
  6. Cook enoki mushrooms in remaining butter over medium heat in a separate pan.
  7. Drain pasta and put into a large warmed bowl.
  8. Pour the sauce over and toss pasta through.
  9. The sauce will cook more as it clings to the hot pasta.
  10. Garnish with enoki mushrooms and snip garlic chives over the top.

Wine: Choose a flavoursome wine, such as chardonnay, with rich, creamy foods or for red wine lovers, pinot noir is wondrous with mushrooms.

Recipe from Lyndey Milan. the Best Collection (New Holland 2009 and 2013)

Related Recipe: My Ultimate Mushroom Risotto

Open Lasagne with Cheese, Mushrooms and Spinach