John Myers
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Conchiglie (Lumaconi) with Wild Garlic Mushroom Sauce
The perfect conchiglie (lumaconi) with wild garlic mushroom sauce recipe with a picture and simple step-by-step instructions.
Alternatively
- 400 g Mushrooms
- 1 Pc. Red peppers
- 1 Pc. Red chilli pepper
- 0,5 Pc. Onion
- 1 Pc. Asian garlic bulb
- 4 Pc. Tomatoes dried in oil
- 9 piece Cherry tomatoes
- Fund
- 1 tsp Dried wild garlic
- 1 pinch Sugar
- Pepper
- Salt
- 4 tbsp Creme fraiche Cheese
The pasta
- Boil the noodles (large, shell-shaped Lumaconi) in salted water (for 250 grams of noodles 1 liter of water and 1 teaspoon of salt) or smaller conchiglie.
The pasta sauce
- Finely chop the onion, cut the paprika and the chilli (Thai or Dutch with moderate heat) into rings.
- Roast the whole thing in a hot pan with a little oil and take it out of the pan.
- Clean the mushrooms and cut them into slices. Roast in the still hot pan.
- Now add the onion and paprika again, sprinkle with a pinch of sugar.
- Pour in a little stock, sprinkle in the wild garlic, salt and pepper.
- Put the fresh tomatoes together with the chopped pickled tomatoes (with a little oil) in the sauce and let the whole simmer. If necessary, add water / stock.
Thicken
- If necessary, thicken the sauce with creme fraiche and refine it. Those who love it vegan can thicken with a flour dough.
tip
- Mushrooms take longer to cook than onions, so either fry the mushrooms first or take the onions out of the pan for a short time.
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