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Gragnano Orecchiette dei Campi with Mushrooms and Parmesan Cheese

Gragnano Orecchiette dei Campi with Mushrooms and Parmesan Cheese

An exclusive orecchiette pasta recipe by chef Edwin Soumang, a delicious vegetarian dish prepared with Orecchiette di Gragnano, mushrooms and Parmesan cheese.

09 November, 2015
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Dietary Consideration

Season & Occasion

serves for


total time

0 HR 40 MIN


Orecchiette pasta
200 g, di Gragnano
300 g
White wine
25 ml
Olive oil
50 g
40 g
1 clove
Vegetable stock
100 g
25 g
Parmesan cheese
25 g
Parmesan cheese
60 g
60 g


For the Pasta
Cook the orecchiette di Gragnano in a pasta cooker for a couple of minutes.

Sauté slowly in the olive oil the garlic and shallots.

Add the sliced mushrooms and give a nice color.

Add the vegetable stock.

Add the orecchiette di Gragnano (it shouldn’t be fully cooked yet).

Cook everything for a couple more minutes.

If necessary add a little more vegetable stock.

When the orecchiette pasta is al dente remove the pan from the stove.

Add the Parmesan cheese and the butter.

For the Parmesan Cream
Bring the double cream to the boil.

Add the Paramesan cheese and a little salt.

Mix with a hand blender.

Plate Put the pasta on the plate.

Around dress a little of the Parmesan cream.

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