Being dark-spored, A. campestris gives the pasta an intriguingly dark color. The pasta is farfelline, or small bow-ties, which invite dainty, small scoops of the thick, dark ragu sauce. Light colored grated cheese and pineapple are a pleasing contrast for the eyes. Of course, the same wine used in the recipe is the beverage used to accompany the overwhelmingly rich meal.
|Wild mushroom ragu using Agaricus campestris and red wine|