Friday, June 1, 2012

Casarecce Siciliane With Saffron Cap Mushrooms, Leeks And Chestnuts

We had a little break after the mushroom bruschetta and it was time for for me to get back to the kitchen. For our main I cooked a comforting pasta dish using all the other ingredients that A brought back with her.

We called this dish "pasta with good friends of autumn" since other autumn favourites such as leeks and chestnuts also present, more importantly they compliment each other so well.

A selection of mushrooms together with a little dried porcini will make a good substitute for the wild mushrooms used here.

serves 6 as a one dish meal
you'll need;
3 tbs of olive oil
50 g of butter
3 cloves of garlic, chopped
3 small leeks, finely sliced
25 saffron cap mushrooms (yields about 4 cups) , sliced
15 chestnuts, roasted, peeled and chopped
150 ml of cream
100 g of Fingal Gold washed rind cheese or gorgonzola cheese
salt and pepper to taste
chopped parsley
500 g of casarecce Siciliane or pasta of your choice, cooked until al dente and drained well
grated parmesan or pecorino cheese to serve

Prepare the ingredients, meanwhile bring a large pot of lightly salted water to a boil, cook pasta while you prepare the sauce.

A block of delicious washed rind cheese from the Mornington, you may use blue cheese for this recipe.

Add olive oil and butter to a hot pan and immediately add in the chopped garlic and leek, cook for 5 minutes or until the leek is soft and translucent.

Add mushrooms and cook on high heat for 5 minutes.

Add cream and cheese, use the spatula to work the cheese into the sauce, it should melt quite easily. Season well and add in some chopped parsley.

Add drained pasta to the sauce and mix well.

Transfer the pasta to a large platter.

Serve with some grated parmesan or pecorino cheese.


  1. I have never tasted wild mushrooms before and where can I get the pasta you used in the dish?

  2. I love the combinations and will try it with a selection of different mushrooms as suggested :)

  3. simply yet yummy dish! thanks for sharing this recipe!;)


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