Pizzoccheri with sautéed mushrooms

  • Difficulty: Easy
  • Preparation method: 30 min.
  • Serving for: 4 persons


  • 320 g of Pizzoccheri
  • 500 g of fresh porcini mushrooms (alternatively fresh champillon mushrooms)
  • 1 clove of garlic
  • 100 g of butter
  • 40 g of chopped parsley 
  • 200 g of Casera cheese, diced
  • grana cheese, salt and pepper

Preparation method

Bring to the boil the salted water, add the Pizzoccheri and boil for 12-15 minutes.
In the meantime, clean and cut the mushrooms into slices, sauté in a frying pan with butter and garlic on a high heat, season with salt and pepper and sprinkle with parsley.
When cooked, drain the Pizzoccheri and add them to the mushrooms, add the diced cheese and sprinkle with grana and parsley.