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Sat Nov 18

8:30 am-12:30 pm

Market Lead Sponsor Phelps Hospital Northwell Health visits Saturday to highlight their rich history of outreach and involvement in the local com... MOREmunity. Located in Sleepy Hollow, NY, just 4.5 miles from the Pleasantville Farmers Market, Phelps sponsors the Market's culinary and health programming. Learn about Phelps Hospital Northwell Health at, or stop by on Saturday to speak with their representative at the Market. NOTE: All Health & Sustainability and Culinary events are made possible thanks to generous support from Lead Sponsor Phelps Hospital Northwell Health. LESS
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Sat Nov 18

All Day

Here's the Outdoor-to-Indoor Market schedule: November 18: LAST Outdoor Market November 25: Market is CLOSED for transition December 2: OPENING D... MOREAY for the Indoor Market at the Pleasantville Middle School (this year the Indoor Market start time matches that of the Outdoor season, opening at 8:30am, then closing at 1:00pm) LESS

Sat Nov 18

8:30 am-1:00 pm

Each fall brings a series of visits by regional craftspersons. Living Edge Designs is in with cutting boards and more on 10/28, 11/04, 11/11 & 11... MORE/18; Alpacatrax visits with wool items on 11/04 & 11/18; Tree Juice Maple Syrup visits 11/04; and Harper Keehn Knife Sharpening arrives 11/04 and 11/11 to sharpen knives. LESS
PLEASE NOTE: Outdoor Market Is A Dog-Free Environment

Sat Nov 18

8:30 am-1:00 pm

Please note our Dog-Free Policy: For the health and safety of our shoppers, the Village of Pleasantville and its Market operator, Foodchester, In... MOREc., run the Pleasantville Farmers Market as a dog-free environment. LESS

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Pasta Ala Funghi

Created By Trotta Foods
Serves 4
Key Ingredient Mushrooms
Meal Type Dinner
Course Main
Season Spring, Summer, Fall, Winter
Difficulty Beginner
Recipe Text

Prep: 5 minutes

Recipe: Approximately 5 minutes

Serves: 4


  • 4 cloves garlic
  • ½ cup extra virgin olive oil
  • Pinch of sea salt
  • Pinch of crushed red pepper flakes
  • 1 large handful fresh mushrooms (Shitake, Oyster or both) roughly chopped after removing stem ends
  • 1 lb of Trotta’s Porcini Pasta
  • Fresh parsley for garnish, roughly chopped
  • 1 cup heavy cream (optional)*
  • 1 cup aged feta, crumbled or grated (optional)*  


Start a large pot of water to boil (for pasta). In a pan sauté 4 cloves of garlic in ½ cup of extra virgin olive oil over medium heat. Add a pinch of salt and a pinch of crushed red pepper. Before the garlic starts to brown, add a large handful of fresh chopped mushrooms (Shitake or Oyster or both). Lower the heat and cover for the 2-3 minutes it takes to cook your pasta. (NOTE*: for the option of adding a cream sauce do the following: after sautéing the mushrooms, whisk in 1 cup of heavy cream and 1 cup of feta cheese. Stir briefly to melt the cheese and turn off heat).

In a large pot of boiling water, add 1 lb of Trotta’s Porcini pasta and cook for 2 min. Strain well. Place the pasta in a large bowl, add sautéed mushroom mixture, and toss gently. Garnish with fresh parsley. Pour a nice glass of Pinot Grigio and enjoy!

Market Sources: Many recipe ingredients are available at the Market. Many of our farms have garlic and parsley. Demi Olive Oil has extra virgin olive oil, Spice Revolution with sea salt and red pepper flakes, Chaseholm Farm Creamery has Ronnybrook heavy cream, and Ardith Mae Farmstead Goat Cheese has delicious feta. Fresh mushrooms are available from Bulich Mushrooms. And of course Totta’s Pocini Pasta is available from young Gus Trotta every Saturday at the Market.