Fragrant wild mushrooms, pasta, beef broth, and Parmesan create a simple dish with a bold flavor and delicately creamy texture. The pasta is cooked directly in the pan together with the mushrooms, so it soaks up the taste of the broth and you don’t need to use another pot.
This recipe is perfect for a quick lunch or dinner when you have fresh mushrooms on hand. Simply sauté them briefly with shallot, add dry pasta, and finish cooking everything together under a lid. Parmesan and parsley are added at the end to preserve their flavor and aroma.
What You Will Need
- 8 fresh wild mushrooms, ideally a mix of orange birch boletes and bay boletes,
- 2 servings of pasta,
- 350 ml beef broth,
- 2 tablespoons butter,
- 1 shallot,
- 1 handful grated Parmesan,
- 1 stalk fresh parsley,
- salt to taste,
- ground pepper to taste,
- crushed caraway seeds to taste.
The original recipe does not specify the exact amount of shallot, so adjust according to the number of servings and your own taste.
Step-by-Step Preparation:
1. Cleaning the mushrooms: Thoroughly clean the orange birch boletes and bay boletes, removing any damaged or dirty parts. Then cut them into smaller, evenly sized pieces so they cook evenly in the pan.
2. Preparing the shallot and parsley: Peel and finely chop the shallot. Rinse, dry, and chop the parsley, reserving some leaves for garnishing the finished pasta.
3. Sautéing the mushrooms: In a large pan, melt the butter. Add the chopped mushrooms and shallot, and sauté together for about 3–4 minutes until fragrant and the shallot softens slightly.
4. Adding the pasta: Add the dry, uncooked pasta to the sautéed mushrooms. Spread it out in the pan so it can cook as evenly as possible in the broth and doesn’t stick together in large clumps.
5. Pouring in the broth: Pour hot beef broth into the pan. The pasta and mushrooms should be about three-quarters submerged. If the broth is not flavorful enough, add salt, pepper, and crushed caraway seeds to taste.
6. Cooking under a lid: Cover the pan and cook the pasta for about 9 minutes. Stir gently several times during cooking to ensure even cooking and to prevent sticking to the bottom of the pan.
7. Adding the cheese: Once the broth is almost absorbed and the pasta is still quite al dente, add the grated Parmesan and chopped parsley. Mix everything thoroughly so the cheese combines with the remaining broth and creates a delicate coating around the pasta.
8. Finishing: Remove the lid and let the last bit of broth evaporate. Check the pasta for doneness and remove the pan from the heat when the pasta is cooked to your liking and the mixture is no longer watery.
9. Serving: Divide the finished pasta onto plates and garnish with the reserved parsley. Serve immediately while hot and tender, and while the Parmesan sauce is pleasantly creamy.
How to Control the Right Amount of Broth
Add enough broth so the pasta is about three-quarters submerged, as the recipe states. However, different types of pasta absorb liquid differently, so check and stir the mixture regularly during cooking.
At the end, there should be no thin liquid left in the pan. A small amount of broth is desirable, as it will combine with the Parmesan to create a delicate sauce.
Most Common Mistakes When Preparing
Do not cut the mushrooms into pieces that are too large, otherwise they may not cook as evenly as the pasta. Also, do not add the Parmesan at the beginning, as it should only be added to the nearly finished dish, where it helps thicken the remaining broth.
Be careful with salt. Beef broth and Parmesan can both be quite salty on their own, so always taste the dish before adding more seasoning.
How to Serve the Pasta
Serve the dish immediately after cooking, as the pasta will continue to absorb liquid and the sauce will thicken if left to stand. On the plate, you can add a little freshly ground pepper, parsley, or more Parmesan to taste.
