Servings: six as a side dish or three to four as a first course.
If you can’t find chanterelles, hedgehogs, or porcini mushrooms, substitute cremini. This pasta is delicious with seared duck breast or roast pork.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Really, REALLY good. I cut back on the cream for the sake of my waist (substituted some chicken broth) and it was quite excellent. I used this for a vegetarian main course, rather than a side dish.
Outstanding. Very French tasting (with all that cream!) and plenty of earthy mushroom flavor. Found the fergola in a up-scale market and liked it; however, the toasty flavor did not come through the cream and mushrooms very much. How would Sardinians use the pasta?
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?