Fusilli Al Funghi E Porri

Are all these Italian names confusing anyone else? This is another dish from Gino’s Pasta and in English it’s called “Fusilli with chestnut mushrooms, leeks and mascarpone cheese”. Not quite so snappy, huh.

I’m a sucker for a creamy mushroomy pasta dish, as I am sure is evident on this blog so this jumped out immediately as something I wanted to make. I wondered if the leeks would make Mr M wince but as they were finely sliced, he barely noticed. He didn’t even complain about the lack of meat.

It was gorgeous, the sauce really took on the flavour of the chestnut mushrooms and the mascarpone made it wonderfully creamy.  We served this with some garlic bread and it made the ideal quick after-work dinner.  I realise my photo makes it look a bit putrid but I was too hungry to try and make it look any better, and the lighting was not good so you’ll just have to use the powers of your imagination.

Recipe serves 4 and is adapted from a Gino D’Acampo recipe.


Fusilli Al Funghi E Porri

45g salted butter
250g chestnut mushrooms, sliced
2 leeks, washed and sliced
2 garlic cloves, peeled and finely chopped
250g mascarpone cheese
3 tbsp freshly chopped chives
4 pinches cayenne pepper
500g fusilli
60g freshly grated Parmesan cheese
Melt the butter in a large frying pan over a medium heat and add the mushrooms, leeks and garlic.  Fry for 5 mins, stirring occasionally.
Spoon in the mascarpone cheese and continue to cook for a further minute, stirring all the time. Stir in the chopped chives and cayenne pepper and season with salt. Remove from the heat.
Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan. Pour in the mushroom sauce mixture and stir everything together for 30 seconds to allow all the flavours to mix and combine.

Serve immediately, and sprinkle with the Parmesan cheese.


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