Pennoni with Potato and Mushroom Cream

The recipe for pennoni with potato and mushroom cream is a delicious dish that combines the creaminess of potatoes with the intense flavor of mushrooms. Here’s how to prepare it.

Ingredients

• 400 g of pennoni
• 300 g of mushrooms (porcini or champignon)
• 2 medium potatoes
• 1 clove of garlic
• 100 ml of cooking cream
• grated Parmesan cheese to taste
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley for garnishing

Preparation

1. Begin by cleaning the mushrooms with a damp cloth or a brush to remove any soil residues. If necessary, you can quickly rinse them under running water and then dry them well. Slice them into slices or pieces, according to your preference.

2. Peel the potatoes and cut them into cubes. Cook the potatoes in plenty of salted water until they are soft, then drain them and mash them with a potato masher or a food mill to obtain a puree.

3. In a frying pan, sauté the garlic in extra virgin olive oil. Once golden, remove it and add the mushrooms, sautéing them until they are well browned. Season with salt and pepper to taste.

4. Add the potato puree to the mushrooms in the pan and mix well. Pour in the cooking cream and stir until you get a smooth cream. If the cream is too thick, you can add a little pasta cooking water to make it more fluid.

5. Meanwhile, cook the pennoni in plenty of salted water following the instructions on the package to have them al dente.

6. Drain the pasta and transfer it to the pan with the potato and mushroom cream. Sauté everything for a few minutes so that the pasta absorbs the flavors well.

7. Serve the pennoni with a sprinkle of grated Parmesan cheese and chopped fresh parsley to garnish.

A curiosity about pennoni: they are a type of pasta that belongs to the macaroni family and is particularly suitable for catching creamy sauces like the one in this recipe, thanks to their wide shape and ridged surface. Enjoy your meal!