Stringozzi (or linguini) con funghi – Simple pasta with mushrooms – Recipe

Stringozzi_Con_Funghi
Stringozzi con funghi (pasta with mushrooms)

Living in Seattle, we get some of the best wild mushrooms in the country at our markets, often within hours of being foraged. The bounty of morels, chanterelles, porcini, maitake, and dozens of other varieties is astonishing. Sometimes I forget how delicious cultivated button mushrooms can be.

This bag of beautiful stringozzi (a thick, square-profiled noodle) came from ChefShop.com. Owner Tim Mar sources them from Etruria, a boutique importer of foods from Umbria. Tim gave me a heads up that this pasta is unusually filling, and he was quite right. A 1/2 kilo (17.6 oz) bag would serve 6 hungry adults. (Full disclosure: ChefShop has occasionally given me sample products and I earn a small amount from sales when you click through my links.)

Stringozzi Stringozzi are quite a bit thicker than the average straight pasta you see. Not at thick as the Tuscan pici, but getting up there. If you want to make this dish and can’t get them, use linguini or even spaghetti and plan on using a bit more per person.

This dish is super simple to make. The critical step is in the final minute of cooking the pasta together with the mushrooms. Be sure and add enough of the pasta cooking water to actually deglaze the pan and develop a bit of sauce. If you serve this dry (“tight” as chefs say), it will be bland and chewy. There should be a little shine. You never need to fear diluting your sauce with pasta water. It is already seasoned with salt and has some body from the starch shed by the noodles, so in small quantities, it won’t be watery.

If you don’t want to open a bottle of white wine for this dish, dry vermouth works well. It has a different flavor, but one I find appealing. I keep a bottle on hand at all times. Gotta be able to make a martini anyhow, right?

Stringozzi (or linguini) con funghi (Simple pasta with mushrooms)
Vegetarian; vegan if you omit the cheese and use olive oil instead of butter
Serves 6 if made with stringozzi, 4 otherwise

  • 3 tablespoons butter, divided
  • 1/2 white onion, finely diced
  • 4 cloves garlic
  • 1 1/2 pounds white or brown button mushrooms, sliced scant 1/4″ thick
  • 1/2 cup white wine or vermouth
  • 1/2 kilo (about 1 pound) stringozzi or other long but not wide strand pasta, preferably thick
  • salt
  • pepper
  • parmigiano reggiano, grated or cut with a vegetable peeler
  • flat-leaf (Italian) parsley leaves, minced or left whole to your taste
  1. Bring a very large pot of well-salted water to a full, rolling boil. Put your serving bowl or bowls somewhere to warm up.
  2. In a very large skillet (not-non stick), melt two tablespoons of the butter over a medium-high flame. Saute the onion and garlic with a pinch of salt for two minutes.
  3. Add the sliced mushrooms and about 1/4 teaspoon of salt. Cooking, turning occasionally, until they release their moisture and then start to brown. Deglaze the pan with the white wine. Taste a mushroom and adjust seasoning.
  4. When the mushrooms are nearly done, boil the pasta according to the package directions being sure to leave it al dente. Reserve 2 cups of the cooking water and drain the pasta.
  5. Add the remaining tablespoon of butter to the mushrooms and stir. Add the pasta to the mushrooms and mix thoroughly, being sure to scrape the browned bits from the bottom of the pan in. Add the pasta water, a little at a time until the pasta is quite lightly sauced, but there is a little sheen. You probably won’t need all of the pasta water.
  6. Serve the pasta family style in a big bowl, or plate individually. Be sure and get all those delicious mushrooms onto the pasta. Finish with parmigiano-reggiano, fresh ground black pepper, and lots of flat-leaf parsley.
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Posted by Michael Natkin on Monday, January 25th, 2010 in Main Courses, Recipes, Vegan or Modifiable.

15 Responses to “Stringozzi (or linguini) con funghi – Simple pasta with mushrooms – Recipe”

  1. January 25, 2010 at 7:45 am #

    We also call them strangozzi! I’d like to suggest farro (spelt) stringozzi, which I particularly like as they’re even more rustic. You might be able to find them in the US.

  2. January 25, 2010 at 2:43 pm #

    Oh shoot, I just placed a ChefShop order last night! Next time, I’ll have to get some.

  3. January 25, 2010 at 7:19 pm #

    Gnam! …although like most Italians (I think), I prefer to use garlic with mushrooms, instead of onions.

    I am envious about all the Italian products you can find over there!

  4. Michael Natkin
    January 25, 2010 at 7:41 pm #

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    @Alessandra – by the way, have you seen it as stringozzi or strangozzi? The package I have is labeled the former, but the latter seems to have more hits on goog.

  5. January 25, 2010 at 7:51 pm #

    Uh…I always called them stringozzi, but you never know with regional names, sometimes they change from village to village :-)

  6. January 26, 2010 at 4:57 am #

    Oh man this looks divine. I love button mushrooms. I am going around trying to find a bunch of vegetarian recipes. I am doing my best to stay vegetarian. The best looking one I found so far is this Roquefort tart, only problem is that it has no pictures.

    link to yovia.com

  7. hollynoel001
    January 27, 2010 at 12:33 am #

    sounds so good!!!!! i love veggies and pasta and this sounds heavenly!

  8. January 27, 2010 at 6:03 am #

    Thanks for this! Perfect timing for this dish with produce options somewhat limited at this time of year.

  9. January 27, 2010 at 9:05 pm #

    Very nice, Michael. Sometimes, the most simple dishes are the best. I like using the vegetable peeler for the little squares of Parmesan. I think I might add a sprinkle of red pepper flakes. :-)

  10. Chris of Stumptown
    January 27, 2010 at 9:22 pm #

    I would think bucatini would be a good pasta and much easier to find (they used to have it at Trader Joes). Would you increase the pasta in case of substituting for the stringozzi?

    I think cheese dishes work much better with butter than oil. I’m not a fan of hot pepper with dairy. I also like the vegetable peeler for Parmesan.

  11. Michael Natkin
    January 27, 2010 at 9:27 pm #

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    @Chris – Bucatini would be a fine subtitute. I don't think I'd so much increase the pasta as just count on the overall dish serving fewer people. Something about the stringozzi, possibly because it is so thick, just seems to be extra filling, but in a good way. I ate the leftover noodles last night as sort of an impromptu carbonara and it was insane.

  12. Michael Natkin
    January 27, 2010 at 9:47 pm #

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    @Alice – I believe Etruria also makes farro pasta, though I think it was a different shape. I've been a little leary to try it, given some past bad experiences with whole grain pastas, but your note encourages me to reconsider!

  13. January 28, 2010 at 7:42 am #

    Michael, Alessandra :)
    Some of my mom’s relatives live in Spello and call them strAngozzi, but they say other people they know in Trevi call them strIngozzi! Even within a few Kilometers they’re a bit confused! Anyway, it’s because of all the different dialects even within only one region.
    In my area, there’s a similar kind of pasta, it’s just shorter, and we call it ‘strozzapreti’. Just imeagine how many different names for slightly different kinds of pasta you can find in traditional Italian cooking (plus all the new names introduced by the big names like Barilla)!

  14. Michael Natkin
    February 1, 2010 at 1:52 pm #

    Strozzapretti is the one that means "priest strangler", no? I could see why stringozzi/strangozzi might be a little better, marketing wise!

  15. February 1, 2010 at 2:35 pm #

    Haha! Yes, that’s a perfect translation!

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