Embrace European Mushrooms and learn to make Pasta alla Boscaiola with chef Eric Matthews of Kicky's

With autumn just around the corner, it's never been a better time to start planning some tasty seasonal dinners and comfort dishes. One straightforward pasta recipe – that's both indulgent and packed with nutrients – is Pasta alla Boscaiola, featuring delicious European mushrooms...

Together with the European Mushrooms team, we've joined forces with acclaimed chef Eric Matthews, to learn how to make this gorgeous pasta dish, through a special Hot Press video that's available to watch now.

"The epitome of comfort: fresh pasta and Boscaiola sauce made from chestnut mushrooms, bacon, parmesan..." he comments. "Delicious!"

Eric is the chef and co-owner of Kicky's, a multi-award-winning Dublin restaurant that was listed in the Michelin Guide 2025. Born in Dublin, he's spent two decades working in some of the best Michelin-starred restaurants at home and abroad – and served as Head Chef at the renowned Chapter One in Dublin for five years.

His Pasta alla Boscaiola recipe makes fine use of European mushrooms – a unique ingredient that more and more food fans are adding to their diet. Not only are European mushrooms exceptionally tasty, they're also low in calories, and provide a variety of essential nutrients. Plus, they're affordable, and sustainably grown, right here in Ireland.

This is the first video in a series of special European mushroom recipes, which showcase just how versatile this delicious ingredient can be. So prepare to get creative with your cooking – and enjoy!

Watch Eric Matthews' step-by-step Pasta alla Boscaiola – and find the full recipe below:

 

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Pasta alla Boscaiola with Pappardelle and Aged Parmesan

Servings: 4-6

Ingredients:

For the Boscaiola sauce:

• 2 tablespoons (30g) extra-virgin olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 150g smoked bacon
• 400g sliced button mushrooms
• 60ml dry white wine
• 60ml chicken or vegetable broth
• 200ml cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons (30g) unsalted butter

For the pasta:

• 340g pappardelle pasta
• Salt, for the pasta water

For serving:

• 120g aged Parmesan cheese, grated

Instructions:

1. Make the Boscaiola sauce: In a large pan, heat the olive oil over medium heat. Add the smoked bacon. Sauté until golden, next add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 10-12 minutes. Add the white wine and the broth. When reduced by half add the cream. Stir to combine, then reduce the heat to low and simmer for 10-15 minutes or until the sauce has thickened. Season with salt and pepper to taste. Stir in the unsalted butter until melted.

2. Cook the pappardelle: Bring a large pot of salted water to a boil. Cook the pappardelle pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pappardelle.

3. Combine the pasta and sauce: Add the cooked pappardelle pasta to the pan with the boscaiola sauce. Toss the pasta in the sauce, adding some reserved pasta water if the sauce seems too thick.

4. Serve and top with Parmesan: Serve the pasta hot, topped with grated aged Parmesan cheese.

For more, visit europeanmushrooms.eu/en