Pasta With Fresh Mushrooms
“The shape of the fusili maintains the good taste and aroma of the wild mushrooms. During the autumn you can also smell the mushrooms shooting up from a soft forest floor on a damp day between the forest’s tall trees. Small mushrooms grow between tall trees, in the same way as small houses sometimes stand in a forest of high-rise buildings.”
(4 persons)
- 400g of pasta (e.g. fusili)
- 400g of mushrooms (e.g. chanterelles, porcino, or ordinary mushrooms)
- 2 garlic cloves, finely chopped
- 2 small red onions, chopped
- 2 small strong dried chillies
- ½ dl of goof quality olive oil
- 20g of butter
- 1 handful of flat-leaf parsley
- 100g of Parmesan cheese
- Heat a frying pan up. Fry the garlic, onion and chili along with the finely chopped mushrooms in olive oil and butter. Let it simmer for a few minutes until the mushrooms soften.
- Add the chopped parsley and stir. Mix the cooked pasta with the mushrooms.
- Sprinkle liberally with pepper and serve with plenty of freshly grated Parmesan cheese.
- NB: Cut the mushroom in 3-4 mm slices.
- TIP: Follow with stir-fried spinach and stracciatella.
