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 button)
• 2 medium potatoes
• 1 garlic clove
• 100 ml of cooking cream
• grated Parmesan cheese to taste
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley for garnish

Preparation

1. Start by cleaning the mushrooms with a damp cloth or a brush to remove any soil residue. 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 soft, then drain and mash them with a potato masher or food mill to obtain a puree.

3. In a pan, sauté the garlic in extra virgin olive oil. When golden, remove it and add the mushrooms, sautéing until nicely 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 obtain a homogeneous 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 according to the times indicated on the package to keep them al dente.

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

7. Serve the pennoni with a dusting of grated Parmesan and fresh chopped parsley for garnish.

A curiosity about pennoni: they are a pasta shape belonging to the maccheroni family and are particularly suited to collecting creamy sauces like the one in this recipe, thanks to their wide shape and ridged surface. Buon appetito!