Orecchiette with wild mushrooms recipe

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Nutrition per portion

Calories 506 kCal 25%
Fat 25g 36%
  -  Saturates 13g 65%

Orecchiette with wild mushrooms takes only 20 minutes to prepare which makes it a great midweek meal for when you’re short on time. Plus, you can use plenty of seasonal mushrooms in autumn! You’ll find that different mushrooms give a different flavour so mix and match whenever you make this recipe until you find your favourite flavour combination.


  • 300g orecchiette pasta
  • 25g Lurpak garlic

  • 400g mixed wild mushrooms, halved
  • 100ml double cream
  • 100ml hot vegetable stock
  • small handful parsley, chopped
  • 2tbsp olive oil


  • Cook the orecchiette pasta according to the pack instructions, then drain and set aside.

  • Heat the butter in a large pan and cook the mushrooms until golden. Stir through the cream and stock, and return the pasta to the pan. Stir until well combined and warm.

  • Mix together the parsley and olive oil, and drizzle over to serve.

Top tip for making Orecchiette with wild mushrooms

For a meaty twist, fry 220g cubed pancetta with the mushrooms and add some freshly ground black pepper

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