Fungus

large whole chicken • Italian sausage • large cremini mushrooms • Breadcrumbs, • Salt, black pepper, extra-virgin olive oil, • dried cranberries • garlic cloves • Fresh parsley, • Fresh potatoes, • Fresh rosemary,

speck (about 150 grams) • mixed mushrooms (about 300 grams) • mushroom sauce or mushroom cream (about 100 grams) • mezze penne rigate pasta (about 170 grams)

Paglia e Fieno egg fettuccine (about 400 grams) • porcini mushrooms (about 1 kg) • fresh Italian sausages • fresh cherry tomatoes (about 50 grams) • small bunch fresh parsley • dry white wine (about 240 ml) • garlic • Extra virgin olive oil, • Black pepper, • Salt,

all-purpose flour (about 200 grams) • medium eggs • fresh white mushrooms (about 200 grams) • dried porcini mushrooms (about 40 grams) • vegetable broth (about 100 ml) • garlic clove • Salt, extra-virgin olive oil, and parsley,

fresh Italian sausage (about 200 grams) • porcini mushrooms (about 150 grams) • speck (about 100 grams) • Pecorino cheese, to taste

penne pasta (about 200 grams) • plaice fillets (about 6 small fillets or 250 grams) • cremini or white mushrooms (about 200 grams) • Olive oil • Salt • Water

tagliatelle (about 600 grams) • cremini or white mushrooms (about 600 grams) • smoked pancetta, diced (about 200 grams) • Taleggio cheese (about 300 grams) • heavy cream (200 ml) • milk (100 ml) • Salt, to taste • Black pepper, to taste • Extra-virgin olive oil, to taste • Plenty of fresh parsley • garlic cloves

tagliatelle (400 g) • ground meat (300 g) • smoked bacon, finely chopped (100 g) • mushrooms (150 g) • saffron • dry white wine (about 60 ml) • shallots • small bunch wild fennel greens • Extra virgin olive oil • Salt and pepper • Red pepper flakes (optional)

paccheri pasta (500 g) • cremini or white mushrooms (380 g) • Italian sausages • béchamel sauce (500 ml) • Salt, to taste • Olive oil, • Fresh parsley, to taste • Onion,

legume pasta (70g) • white mushrooms (100g) • fresh porcini mushrooms or 0.35 oz dried porcini mushrooms (100g fresh or 10g dried) • Fasolari clams • cherry tomatoes (50g) • Shallot • fillets salt-cured anchovies, rinsed • Salt-cured capers, rinsed • Parsley, basil, and other fresh herbs • Garlic • Anchovy extract (colatura di alici) • Dried red chili pepper •

porcini mushrooms • Herbs to taste (parsley, sage, and thyme) • garlic clove • Red pepper flakes to taste • Olive oil to taste • Salt to taste • grated Parmesan or Pecorino cheese • fresh fettuccine (200 grams)

egg tagliatelle (500 grams) • mixed mushrooms, including some porcini (250 grams) • Italian sausages • shallot • heavy cream (200 grams) • Chopped fresh parsley, to taste • Grated Parmesan cheese, to taste

tagliatelle (500 g) • mixed mushrooms (500 g) • heavy cream (200 ml) • speck, cut into matchsticks (150 g) • Garlic • Extra-virgin olive oil, • Red pepper flakes or black pepper • Salt, • Chopped parsley, • Grated cheese

Cannelloni noodles • ricotta cheese (250 grams) • spinach (300 grams) • mushrooms, preferably porcini (300 grams) • Extra virgin olive oil • Salt, to taste • Black pepper, to taste • Nutmeg, to taste • Parmesan cheese, to taste • butter (1 small pat) • garlic clove • egg •

peas (about 80 grams) • mushrooms, sliced (about 50 grams) • small fresh green onion • Italian sausage link • heavy cream • Salt and olive oil,

penne pasta (about 200 grams) • diced cooked ham (about 50 grams) • dried mushrooms (about 30 grams) • Leek for sautéing • Heavy cream • Parsley

lasagna noodles (250 grams) • Homemade béchamel sauce

potatoes (about 100 grams) • ricotta cheese (about 100 grams) • egg • all-purpose flour (about 40 grams) • porcini mushrooms (about 200 grams) • peas, fresh or frozen (about 90 grams) • Pecorino Romano cheese, grated (about 30 grams) • Extra-virgin olive oil, • Salt and pepper, • garlic clove • small chili pepper

rabbit, cut into pieces • Olive oil, • Fresh herbs (rosemary, thyme, oregano), • Coriander seeds, freshly ground, • Black pepper, • onion • dry white wine (about 60 ml) • Vegetable broth, as needed (not bouillon cubes!) • carrot • celery stalk • red onion • –10 oz pioppini mushrooms (250–300 grams) •

chanterelle mushrooms (about 400 grams) • tomato purée (about 300 grams) • garlic clove • Extra-virgin olive oil • Parsley and salt • Polenta

whole wheat penne (280 grams) • heavy cream (1 container) • sliced mushrooms, drained • grated Parmesan cheese (50 grams) • Parmesan cheese shavings, to taste • Salt

small shallot (about 25 grams) • extra virgin olive oil • Italian sausage (about 60 grams) • mushrooms (about 25 grams) • white wine • Salt and pepper, to taste • instant polenta (about 40 grams) • water (200 ml)

pasta (160 g) • cremini mushrooms (150 g) • frozen peas (100 g) • garlic clove • dry white wine (about 60 ml) • Extra virgin olive oil, • Parmesan cheese, • Fresh parsley, • Salt, • Black pepper,

cremini or white mushrooms • small zucchini • béchamel sauce • creamy gorgonzola cheese • cooked ham • Olive oil, • Fresh parsley, • Salt and pepper, • small carrot • garlic clove • small celery stalk • chopped parsley •

Italian sausage (500 g) • To taste, finely chopped celery, carrots, and onion • mushrooms of your choice (300 g) • To taste, white wine • tomato purée • grated cheese (300 g) • To taste, olive oil

semolina flour (about 150 grams) • water, at room temperature (about 75 ml) • salt • For the mushroom and sausage ragù • extra virgin olive oil (about 50 grams) • garlic clove • mixed pork and veal sausage (about 350 grams) • cherry tomato sauce (about 330 grams) • white wine (about 80 ml) • To taste: celery, carrot, and shallot • To taste: salt and pepper • ground dried mushrooms •

linguine (400 grams) • cremini mushrooms (500 grams) • fresh cherry tomatoes (100 grams) • small bunch fresh parsley • cognac • Extra virgin olive oil, • Ground ginger, • Black pepper, • Salt,

porcini mushrooms (300 grams) • asparagus tips (200 grams) • peas (400 grams) • Butter • garlic cloves • rice (500 grams) • Salt and black pepper • For every 3.5 oz rice (100 grams), use 2 cups water (480 ml) • Large pot with lid • Grated cheese and a pat of butter for finishing the risotto

semolina flour (about 300 grams) • Hot water • broccoli rabe florets (about 300 grams) • purple carrots and 1 orange carrot (about 2/3 pound or 300 grams total) • cremini mushrooms (about 200 grams) • scallion • garlic clove • Oregano • Extra virgin olive oil • Salt • Pepper

penne rigate (about 350 grams) • béchamel sauce made with vegetable oil (about 400 ml) • Italian sausages (about 7 oz/200 grams total) • mixed mushrooms, including porcini (about 200 grams) • garlic clove • Grated Parmesan cheese, to taste • Salt and extra-virgin olive oil, to taste