Ingredients for 4 people:
400 g of Rustichella d'Abruzzo conchiglioni
500 g of champion mushrooms
2 cloves of garlic
150 g of grated Parmigiano Reggiano
Rustichella d'Abruzzo extra virgin olive oil to taste
100 g of pine nuts
Basil leaves
salt q.b.

Preparation:
Wash and finely chop the champion mushrooms. In a pan, brown the garlic in the oil, add the mushrooms and simmer for 15 minutes. Then add the pine nuts. Meanwhile, prepare the conchiglioni in boiling salted water and drain when al dente. Add the sauce and whisk in the pan for a few minutes, adding the grated Parmesan cheese into flakes. Serve and decorate with some fresco basil leaves.

Ingredients for 4 people:
250 g of egg Pappardelle from the Rustichella d'Abruzzo "Distese a mano" line
500 g of Champignon Mushrooms
Extra virgin olive oil
1 onion
2 cloves of Garlic
1 Sprig of Parsley
½ Glass of White Wine
Salt and pepper to taste

Preparation:
Wash and clean the Champignon mushrooms. Finely chop the parsley, garlic, and onion with a crescent moon and fry them in a pan with the extra virgin olive oil over very low heat. After a few minutes, add ½ glass of white wine and let it evaporate. When the wine has evaporated, add the Champignon mushrooms cut lengthways, season with salt and pepper, cover with a lid, and simmer for about 10 minutes. Bring the pasta water to a boil, add salt and pour in your egg pappardelle. Once they are al dente, drain them keeping some of the pasta cooking water, and add them to the pan with the mushrooms. Add the fresh parsley and sauté for a couple of minutes, adding a little cooking water if necessary. Serve piping hot!