Spaghetti con Funghi al Cartoccio: Baked Spaghetti with Mushrooms in Parchment
4-6
servings
Main
Course
Print Recipe
Ingredients
Directions
YOU WILL NEED
4-6
15-inch parchment-paper squares
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1 lb
dry spaghetti
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¼ c
olive oil
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2 tbsp
unsalted butter
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1 lb
mixed fresh wild mushrooms, such as black trumpets or chanterelles, trimmed
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2 sm
shallots, minced
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Fine sea salt
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½ c
dry white wine
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1 c
vegetable stock
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¼ c
minced fresh flat-leaf parsley
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2 tbsp
extra-virgin olive oil
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Imagine a dish that arrives in a little parchment-wrapped package (known as a cartoccio, or cartouche) like a baked gift from the spaghetti gods. You open it up, and with the warm steam comes the scent of olive oil, parsley, white wine, and wild mushrooms. Bam! That’s this dish right here. It’s very simple to make and is also a great way to get children to eat fungi.

Directions

  1. Preheat the oven to 400°F.
  2. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 2 minutes short of the timing for al dente on the package.
  3. While the pasta is cooking, in a large sauté pan over high heat, warm the olive oil and butter. Add the mushrooms and sauté until wilted, about 5 minutes. Push the mushrooms to the side of the pan, turn the heat to medium, add the shal¬lots, and sauté until translucent, about 3 minutes, seasoning with salt as you go. Stir the mushrooms into the shallots, add the wine, and cook until it is almost completely absorbed, about 3 minutes. Pour in the vegetable stock, turn the heat to high, bring to a boil, then turn the heat to low and sim¬mer until the cooking juices reduce slightly, about 5 minutes.
  4. Drain the undercooked pasta and stir it into the sauce, mix in the parsley, and then stir in the extra-virgin olive oil.
  5. On a work surface, lay out one parchment square per person. Place one portion of pasta onto the center of each square. Moisten the edges of the parchment with water and fold up into a triangle shape, crimping all along the edges to make a seal. Gently lift and transfer to a baking sheet. Repeat with the remaining squares.
  6. Bake until the parchments puff up (from the steam inside), about 5 minutes. Use a large flat spatula to transfer each parcel to a plate.
  7. Serve immediately, letting your dinner guests open their own cartoccio

Reprinted from FRIULI FOOD AND WINE: Frasca Cooking from Northern Italy’s Mountains, Vineyards, and Seaside. Copyright © 2020 by Frasca Food and Wine, Inc. Photography copyright © 2020 by William Hereford. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.

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