Mushroom Casoncello with Aspargus
Fairly difficult

This simple dish is bursting with earthy mushroom flavor. Fresh mushrooms and asparagus compliment this wonderful filled pasta.



Category: Agnolotti and Casoncello


For 3 Serving(s)

What you will need:

2 packages Talluto's Mushroom Casoncello
4 oz. salted butter
8 oz. assorted fresh mushrooms (oyster, cremini, button)
1 medium Shallot, diced
1 bunch fresh asparagus, sliced on a bias
4 oz. pasta water
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1 spring fresh thyme leaves, remove stem and lightly chop

Mushroom Casoncello with Aspargus Directions

  1. Bring a large pot of salted water to a boil. 
  2. Cook the cut asparagus pieces in the boiling water until tender. Remove the asparagus from the water and set aside. (Keep the pot of water boiling to use for cooking the pasta.)
  3. Melt the butter in a large skillet.
  4. Add the fresh mushrooms to the pan and allow them to cook over medium heat to brown slightly.
  5. Begin cooking the casoncello in the water according to the instructions on the package. (approximately 4-6 minutes)
  6. Once the mushrooms begin to take color, add the diced shallots to the skillet and saute until tender. (approximately 1-2 minutes)
  7. Add the asparagus to the skillet with the mushrooms.
  8. Take some of the pasta water from the pot and add it to the skillet with the vegetables.
  9. Season with salt, black pepper, and fresh thyme leaves. Saute for another minute to incorporate the flavors. 
  10. Drain the pasta well and then add the casoncello to the skillet.
  11. Saute for one minute tossing gently to coat the pasta with the sauce.
  12. Serve.
  14. Add the asparagus to the skillet and season with salt and black pepper.
  15. Cook the casoncello according to the instructions on the package. (approx. 4-6 minutes)

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