Farfalle with Black Trumpets and Gorgonzola Sauce

By Michael Wooden, California

After I first began gathering black trumpet mushrooms (Craterellus fallax) within the early Eighties, I used to be searching for methods to cook dinner them that highlighted their distinctive taste and texture. (I wrote about them in my e-book, California Mushrooms, and there may be a number of details about black trumpets on my web site, MykoWeb.com.) At the moment, Fettuccine with Gorgonzola Sauce from Marvella Hazan’s nice The Basic Italian Cookbook was a daily dish in my family. I assumed that black trumpet mushrooms would go properly with the Gorgonzola, and the ensuing dish was successful! Through the years, I’ve continued to attempt many variations of a blue cheese sauce with black trumpets and pasta—they’re all good. That is one variation on that theme. Strive it, however it’s actually exhausting to beat the unique Hazan Gorgonzola model with freshly made fettuccine and the added black trumpets.


Farfalle with Black Trumpets and Gorgonzola Sauce Recipe

4 Servings


4 tablespoons unsalted butter, divided 2½ cups recent black trumpet mushrooms, washed, or ½ ounce dried black trumpets, rehydrated in water and drained

8 ounces Gorgonzola dolce cheese, cubed or crumbled

½ cup milk

¼ cup grated Parmesan cheese

12 ounces farfalle or different lower pasta Salt and freshly floor black pepper

2 tablespoons chopped recent flat-leafed parsley, for garnish (non-obligatory)


Warmth 2 tablespoons of butter in a medium skillet over medium-high warmth. When the butter is melted, add the black trumpets and cook dinner till they launch their liquid and the liquid evaporates about 10 minutes. Add ¼ to ½ cup of water to keep away from burning the mushrooms. Put aside.

Place the cheese in a medium saucepan and warmth gently over medium-low warmth till it melts. Add the milk and the remaining 2 tablespoons of butter and whisk till easy, about 10 minutes.

Within the meantime, deliver a big pot of salted water to a  boil over excessive warmth. Add the farfalle and cook dinner for about 12 minutes, till the pasta is al dente. Drain and pour pasta right into a serving bowl. Add Gorgonzola sauce and black trumpets and toss. Add salt and freshly floor black pepper to style. Garnish with parsley, should you like.

Recipe reprint from Implausible Fungi Group Cookbook  by permission, Perception Editions, 2021.



Please enter your comment!
Please enter your name here