From Kindred: Forest Mushroom Fry-Up
Easy
30mins
4
Vegetarian
From Kindred: Forest Mushroom Fry-Up
Rated 5.0 stars by 2 users
Servings
4
Prep Time
5 minutes
Cook Time
25 minutes
When we go mushroom foraging in the pine forest, we always do a cook-up there, either directly on the fire, or on a camping stove. This recipe has been written to cook at home; when we make it in the outdoors, we omit the pasta and serve the fried mushrooms on crusty sourdough bread. It’s simple, warm and tasty. - Maria & Eva
Author:Maria & Eva Konecsny
Ingredients
-
500g dried pasta
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100g butter, cold
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2 tbsp extra-virgin olive oil
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6 garlic cloves, crushed
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600g foraged mushrooms, cleaned and cut into wedges
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120ml white wine
- 2 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp sweet paprika
- ¾ tsp fine Himalayan pink salt
-
1½ tbsp lemon juice
-
Freshly grated pecorino, to serve
Directions
Heat a large pot of salted water and cook the pasta according to the packet instructions.
In the meantime, over medium–high heat, melt 60 g of the butter with the olive oil in a frying pan. Once it starts to become foamy, add the garlic and mushroom. Cook for about 5 minutes, stirring occasionally, before adding the white wine, spices, salt and lemon juice. Reduce the heat to a simmer and cook for about 10 minutes until the mushroom is soft. Depending on how much moisture is in the mushroom, you may need to add a little water.
Drain the pasta, reserving 100 ml of the cooking water. Add the cooked pasta to the frying pan as well as the reserved cooking water and toss. Add the remaining butter and toss until melted through.
Adjust the seasoning and serve with a generous amount of freshly grated pecorino.
