Pasta 'Ncasciata (Sicilian Baked Pasta) This classic Sicilian baked pasta has many variations; here, Chef Paolo, layers tender eggplant, red peppers, mushrooms and canned diced tomatoes with al dente rigatoni or fusilli for an especially hearty, satisfying dish. Have you tried a vegetarian pasta?

Spinach and Ricotta Gnudi with Chef Scott Conant; For the gnudi: Mix the ricotta, spinach, Parmesan, flour, breadcrumbs, salt, pepper, nutmeg and eggs together. Make 2 small balls and test cook by placing them in boiling water until they float, then shock in iced water. Taste. If they are too soft and don't hold together, add more flour or breadcrumbs and test again. Portion all of the gnudi and roll into balls. Cook in boiling water until they float, about 2 minutes, and shock in iced water. Coat in olive oil and reserve until ready to serve. For the porcini puree: To caramelize the shallots, heat a large saute pan over high heat, add a few tablespoons of olive oil, then add the shallots. Allow to color on one side, then lower the heat and stir. Slowly cook until soft and sweet, about 5 minutes. Saute the mushrooms together with the shallots until lightly colored and tender, about 4 minutes. Season with salt and chili, and sweat for an additional 3 minutes. Pour the liquid from the hydrated porcini mushrooms into the pan. Allow to cook for about 15 minutes. Transfer the contents into a blender and puree until the consistency is smooth. Add water if the mixture gets too thick in the blender and it stops moving. Add olive oil while blending to finish and taste for seasoning. Strain the sauce. Reserve until ready to serve. To serve: Warm the porcini puree and reserve. Reheat the gnudi in a pan with salted simmering water and the melted butter. Plate the porcini puree, place gnudi on top and top with Parmesan cheese. Will you try this recipe?

Truffle Mushroom MADNESS Pasta, Danish Chef Rosen Milev: This is the king of all mushroom pastas! We are combining my favorite three fungi to make the best mushroom pasta that you have ever tried, and then topping it with fresh summer truffle for something truly indulgent. Enjoy! Ingredients: Shiitake mushrooms - 1 handful Oyster mushrooms - 1 handful Brown beech mushrooms - 1 handful 1/2 summer truffle Pappardelle - 100g Garlic - 1 clove Thyme - 2 sprigs, Cream - 200ml Parmigiano-Reggiano - to taste, Butter - 1 tbsp Parsley - 1 pinch Salt, black pepper, olive oil for seasoning. Are you a fan of mushroomw?