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Stuffed Paccheri with Sausage and Porcini Mushrooms
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Italy From Pierre e Vivy - NoiFacciamoTuttoInCasa's kitchen in Italy.
Originally published on Cookpad Italy as Paccheri ripieni con salsiccia e funghi porcini, with US measurements.
A picture of Stuffed Paccheri with Sausage and Porcini Mushrooms.

Stuffed Paccheri with Sausage and Porcini Mushrooms

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

Good evening everyone,

Autumn is mushroom season, and in our area, it has been a very fruitful year. All the mushroom hunters have found plenty. Unfortunately, we couldn't go, but a friend brought us a fabulous basket of porcini mushrooms picked from the mountains above Bellagio last weekend.

Since it wasn't planned, we looked in the fridge to see what we could pair with them. We decided to try a stuffed pasta, paccheri with sausage and porcini mushrooms, and since we wanted to gratin them, we prepared a fontina béchamel for an explosive taste.

The combination of these ingredients, let's say quite classic, inevitably takes us back to our childhood. In fact, when we were kids, Sundays were fantastic days for us when school started. We would get up early in the morning and go for a nice walk in the woods with our dads (a nice way for moms to have the house free to clean, tidy up, and prepare lunch...). During these walks, we sometimes picked some porcini mushrooms, which, once we got home, would make the moms a bit upset since they didn't trust the husbands and had already prepared lunch... so the mushrooms always ended up being served for dinner, often with the sausage that was always ready in the fridge or freezer for any emergency.

Until the next recipes!
Pierre and Vivy

Good evening everyone,

Autumn is mushroom season, and in our area, it has been a very fruitful year. All the mushroom hunters have found plenty. Unfortunately, we couldn't go, but a friend brought us a fabulous basket of porcini mushrooms picked from the mountains above Bellagio last weekend.

Since it wasn't planned, we looked in the fridge to see what we could pair with them. We decided to try a stuffed pasta, paccheri with sausage and porcini mushrooms, and since we wanted to gratin them, we prepared a fontina béchamel for an explosive taste.

The combination of these ingredients, let's say quite classic, inevitably takes us back to our childhood. In fact, when we were kids, Sundays were fantastic days for us when school started. We would get up early in the morning and go for a nice walk in the woods with our dads (a nice way for moms to have the house free to clean, tidy up, and prepare lunch...). During these walks, we sometimes picked some porcini mushrooms, which, once we got home, would make the moms a bit upset since they didn't trust the husbands and had already prepared lunch... so the mushrooms always ended up being served for dinner, often with the sausage that was always ready in the fridge or freezer for any emergency.

Until the next recipes!
Pierre and Vivy

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Stuffed Paccheri with Sausage and Porcini Mushrooms

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

Good evening everyone,

Autumn is mushroom season, and in our area, it has been a very fruitful year. All the mushroom hunters have found plenty. Unfortunately, we couldn't go, but a friend brought us a fabulous basket of porcini mushrooms picked from the mountains above Bellagio last weekend.

Since it wasn't planned, we looked in the fridge to see what we could pair with them. We decided to try a stuffed pasta, paccheri with sausage and porcini mushrooms, and since we wanted to gratin them, we prepared a fontina béchamel for an explosive taste.

The combination of these ingredients, let's say quite classic, inevitably takes us back to our childhood. In fact, when we were kids, Sundays were fantastic days for us when school started. We would get up early in the morning and go for a nice walk in the woods with our dads (a nice way for moms to have the house free to clean, tidy up, and prepare lunch...). During these walks, we sometimes picked some porcini mushrooms, which, once we got home, would make the moms a bit upset since they didn't trust the husbands and had already prepared lunch... so the mushrooms always ended up being served for dinner, often with the sausage that was always ready in the fridge or freezer for any emergency.

Until the next recipes!
Pierre and Vivy

Good evening everyone,

Autumn is mushroom season, and in our area, it has been a very fruitful year. All the mushroom hunters have found plenty. Unfortunately, we couldn't go, but a friend brought us a fabulous basket of porcini mushrooms picked from the mountains above Bellagio last weekend.

Since it wasn't planned, we looked in the fridge to see what we could pair with them. We decided to try a stuffed pasta, paccheri with sausage and porcini mushrooms, and since we wanted to gratin them, we prepared a fontina béchamel for an explosive taste.

The combination of these ingredients, let's say quite classic, inevitably takes us back to our childhood. In fact, when we were kids, Sundays were fantastic days for us when school started. We would get up early in the morning and go for a nice walk in the woods with our dads (a nice way for moms to have the house free to clean, tidy up, and prepare lunch...). During these walks, we sometimes picked some porcini mushrooms, which, once we got home, would make the moms a bit upset since they didn't trust the husbands and had already prepared lunch... so the mushrooms always ended up being served for dinner, often with the sausage that was always ready in the fridge or freezer for any emergency.

Until the next recipes!
Pierre and Vivy

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Ingredients

1 hour
4 servings
  • 11 ozpaccheri
  • 3sausages (about 10.5 oz)
  • 21 ozfresh porcini mushrooms
  • 2 cupsmilk (500 ml)
  • 3 1/2 tablespoonsbutter (50 grams)
  • 1/3 cupflour (50 grams)
  • 3 1/2 ozfontina cheese
  • fresh parsley
  • salt, pepper to taste
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Steps

1 hour
  1. 1

    Start by preparing the filling. Take the sausage, crumble it in a non-stick pan without any additional fat, brown it well, then remove it from the pan with a slotted spoon and set aside.

    A picture of step 1 of Stuffed Paccheri with Sausage and Porcini Mushrooms.
    A picture of step 1 of Stuffed Paccheri with Sausage and Porcini Mushrooms.
    A picture of step 1 of Stuffed Paccheri with Sausage and Porcini Mushrooms.
  2. 2

    Meanwhile, take the mushrooms (already cleaned) and cut them into small cubes about 1/2 inch on each side. Sauté them in the same pan as the sausage (so you don't use additional fats), seasoning with salt and pepper to taste. When they are almost ready, add the sausage you set aside, mix well, adding plenty of chopped fresh parsley. Once combined, turn off the heat and set aside.

    A picture of step 2 of Stuffed Paccheri with Sausage and Porcini Mushrooms.
    A picture of step 2 of Stuffed Paccheri with Sausage and Porcini Mushrooms.
    A picture of step 2 of Stuffed Paccheri with Sausage and Porcini Mushrooms.
  3. 3

    Now prepare the béchamel. Put the butter in a saucepan, melt it over low heat, then add the flour, mix well, and cook for a couple of minutes. Add the milk, stirring with a whisk, lightly salt, pepper, and if desired, add nutmeg. Cook until it starts to thicken, then add the cheese cut into small cubes and melt well, bringing it to a creamy consistency (not too thick).

    A picture of step 3 of Stuffed Paccheri with Sausage and Porcini Mushrooms.
    A picture of step 3 of Stuffed Paccheri with Sausage and Porcini Mushrooms.
    A picture of step 3 of Stuffed Paccheri with Sausage and Porcini Mushrooms.
  4. 4

    Take the paccheri, which you have cooked halfway (be careful not to overcook them). Put a little béchamel on the bottom of terracotta ramekins, stuff the paccheri with the mushroom and sausage filling, and arrange them neatly in the ramekins. Finally, cover the paccheri with the remaining béchamel, and if you like, sprinkle with grated Parmesan cheese. Bake in a preheated oven at 390°F (200°C) with fan for about ten minutes, or until they are well browned.

    A picture of step 4 of Stuffed Paccheri with Sausage and Porcini Mushrooms.
    A picture of step 4 of Stuffed Paccheri with Sausage and Porcini Mushrooms.
    A picture of step 4 of Stuffed Paccheri with Sausage and Porcini Mushrooms.
  5. 5

    All that's left is to place your ramekin on a plate and serve this fabulous stuffed pasta (paccheri) with sausage, porcini mushrooms, and fontina béchamel!

    A picture of step 5 of Stuffed Paccheri with Sausage and Porcini Mushrooms.
  6. 6

    Enjoy your meal!

    Until the next recipes!

    Pierre and Vivy!

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Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Published in the US on April 11, 2025 10:21
Como
https://www.noifacciamotuttoincasa.it/Ciao a tutti!siamo Pierre e Viviana,abbiamo rispettivamente 41 e 39 anni, siamo sposati da 9 anni ma ci conosciamo da quando eravamo poco più che adolescenti.I primissimi tempi del nostro matrimonio è stata veramente un’impresa riuscire ad organizzare la nostra vita insieme, specialmente per quello che riguarda la spesa e la cucina..Presi dall’euforia iniziale ci siamo lasciati travolgere dal consumismo e penso che abbiamo provato ogni tipo di cibo pronto…la pubblicità di nuovi prodotti era una specie di droga.Col passare del tempo si è instaurata in noi la voglia di tornare a produrre in casa la maggior parte dei cibi che consumiamo e sopratutto prestare più attenzione alla qualità dei prodotti che acquistiamo.Abbiamo cambiato le nostre abitudini (frequentiamo mercati, supermercati a km zero, contadini e produttori locali) e abbiamo cominciato a coltivare alcune delle verdure che utilizziamo. Il nostro balcone ormai è una piccola serra menomale che tra poco avremo la possibilità di avere un orto.Non sappiamo se la nostra scelta è stata data dalla passione che abbiamo scoperto per la cucina oppure a seguito dei numerosi scandali che quotidianamente sentiamo in relazione a prodotti confezionati.La nostra cucina ha cominciato ad avere successo tra amici e parenti che dobbiamo ringraziare avendo fatto molte volte da cavie ai nostri esperimenti.Anche i nostri viaggi hanno assunto un nuovo significato…è bellissimo girare l’Italia alla ricerca dei prodotti e dei piatti tipici per poi tornare a casa e cercare di riprodurre ciò che abbiamo assaggiato.A questo punto vi chiederete perché aprire un blog?Il nostro blog è la nostra nuova avventura ed avrà semplicemente lo scopo di far conoscere la nostra filosofia e di poter condividere le ricette, i consigli e i viaggi con tutti voi!Grazie Pierre & Vivy
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Keywords

Mushroom Porcini Sausage Pepper Butter Cheese

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