“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.”
- 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.