A honey mushroom is a can-be edible wild mushroom that grows in Italy. So since it might not be sold outside of the immediate area of cultivation — though I’m totally unsure. (The encyclopedia says that it grows in North America, however, as a dangerous parasitical fungus that can destroys trees and other plant life unattended, uncultivated and undefined, it more than probably isn’t first on the wild-plant agricultural cultivations list of things for sale.) In which case, pardon my earlier fragment and this one. In which case, I would suggest just using gourmet wild mushrooms in a glass for the pasta or wild mushrooms made for pasta; the safe kind of course.
Not that Italians are known for selling deadly fungi, but they are known for cultivating foods from deadly wild specimens and this is really a very big business in that nation for so many centuries, it dates back to the ancient times of Egypt, which is where I think we got it from. This was so much of a childhood rearing thing at one time for me, I remember being surprised that while other children got to forget their nightmares of poison invasive species in the wild after they learned them (I grew up in the US for the most part), I couldn’t rid myself of the concern, ever, because it kept coming up as scholastic topic in the gourmet kitchen where my life centered. (Isn’t it absolutely strange that I love food and despise cooking. Well it is to me.) For that matter, I really wasn’t that good of a student and I don’t have a great set of lines to share besides these few thoughts.
I like to make sure when I am sharing Italian indigenies recipes, you know national recipes that need google translate to read, I have covered the trans-national tackle on the make of the dish. I’m almost sure there is a sure equivalent for these mushroom and a gourmet group somewhere probably imports and sells them, since they’re ordinary to us, but otherwise, more probably it means wild mushrooms.