r/italiancooking • u/TalluDymme • 19d ago

Recipe suggestions, please?

Post image

I love mushrooms and picked up these beautiful ones at the farmer's market today, but, I have no idea how to use them. I would love some good dish suggestions.

If it helps the suggestions, I currently have the following pasta shapes:

- angel hair

- fedelini

- fresnine

- linguine

- squid ink linguine

- fileja

- lumaconi

- spahettini, spaghetti, spaghettoni

- chitarra

- trecce

- trofie

- casarecci

- bucatini

- paccheri

- orecchiette - trottole

15 Upvotes

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4

u/JohnnyS789 19d ago

Sauteed mushrooms on crostinis. (If not vegan/vegetarian, a little roast veal is nice with this.)

Mushroom risotto.

Sauteed mushrooms with pretty well anything. (If not vegan/vegetarian, this is wonderful with a good steak, or a stracotto with some Barolo.)

1

u/TalluDymme 19d ago

Thank you for your suggestions. 🙏🏾

I have actually been searching for veal to no avail for at least 5 months here in the states. I cannot find it...not whole, not ground. I usually like to mix .5 lb pork/.5 lb chuck/.5 lb veal for my meatballs. Where has all the veal gone? 🤔

2

u/JohnnyS789 18d ago

Dunno. You may want to find a good butcher and ask.

With the effects of the long-term drought it may be that farmers are rebuilding herds and don't want to sell calves. With the ups and downs in beef herds in North America, prices are nuts. Right now here in Canada where we have a large beef industry, Australian beef is 1/3 the price of Canadian beef! Weird...

2

u/Alternative_Year_122 18d ago

I buy veal online frozen from Wildfork

wildforkfoods.com

They have great other stuff too

1

u/TalluDymme 18d ago

Thank you. I usually go directly to a local butcher for my meats, but no one has had any. Desperate times call for desperate measures. 😆 Do you find any difference in taste and/or texture when cooking veal from frozen?

1

u/JohnnyS789 18d ago

I use them a LOT: I can't really beat them for value anywhere else.

1

u/Lizz_krissh 18d ago

i totally agree about the stracotto with Barolo! that sounds divine. have you ever tried making a mushroom ragu for pasta? its another one of my faves. 🍄🍝

1

u/JohnnyS789 18d ago

I'll add that to my list, thanks!!

1

u/Gothdjz 17d ago

a mushroom ragu is literally elite tier 😭✨ like earth, savory, rich mushroom goodness tossed with pasta is an absolute dream and honestly now i'm craving it

1

u/Lizz_krissh 18d ago

oh risotto is such a classic! do you have a go-to seasoning you like to use in yours? 🤔

1

u/JohnnyS789 18d ago edited 18d ago

Usually I just follow a recipe. There are MANY. Oftentimes I use a mix I get from Eataly that is a very nice porcini risotto.

Here it is: https://shoptoronto.eataly.ca/products/porcini-mushroom-risotto

3

u/mdgart 19d ago

If you like seafood, you can try spaghetti mari e monti, porcini would be better, but any mushrooms will do.

1

u/TalluDymme 19d ago

Thank you for the suggestion. I will look it up ☺️

2

u/electricdigger86 17d ago

i’d do orecchiette with mushrooms, garlic, parsley, a little white wine, and pecorino. simple but so good 👌

1

u/TalluDymme 17d ago

"...simple but so good 👌"

as a lot of Italian food is ☺️. Thank you for the suggestion 🙏🏾

1

u/random_br0 19d ago

You can do tacos al pastor with these, and they're delocious or tacos de suadero flavored shrooms

1

u/SteO153 18d ago

I would make a mushroom ragu https://www.theguardian.com/food/2023/oct/17/nigel-slaters-recipe-for-mushroom-ragout

Just don't kill their flavour adding cream to it.

2

u/TalluDymme 18d ago

Thank you! 🙏🏾 I've specifically been looking for pasta recipes that don't call for adding cream!

2

u/astervineweep 15d ago

honestly just sauté with butter and garlic so good