Orecchiette with Cardoncelli Mushrooms

A pasta dish featuring sautéed cardoncelli mushrooms in a tomato-based sauce, a classic combination from the Murgia plateau of Apulia.

Ingredients

• 400 g cardoncelli mushrooms
• 350 g fresh orecchiette pasta
• 300 g tomato pulp
• 1 clove garlic
• 1 tablespoon chopped parsley
• 3 tablespoons extra virgin olive oil
• Salt to taste
• Grated pecorino cheese (optional)

Preparation

1. Clean mushrooms by removing soil and briefly immersing in boiling water to clean between gills.
2. Cut mushrooms into small pieces.
3. Cook mushroom pieces in oil with crushed garlic and parsley for 10 minutes.
4. Add tomato pulp and cook 15 minutes more, seasoning with salt near the end.
5. Cook orecchiette separately in salted boiling water until done.
6. Drain pasta and combine with mushroom sauce.
7. Serve topped with pecorino cheese if desired.