Season of mists and…..yummy mushrooms

November 11th 2016
By: Melanie
Season of mists and…..yummy mushrooms

The humble mushroom can often be over looked but at this time of year when all wild fungi are growing it is worth taking a look at some of them that have a bit of extra flavour.  The Girolle mushroom is one of those more seasonal mushrooms with a fruity, peppery flavour, and a more meaty texture making it a perfect complement to pasta. If you like garlic you can add it and if you are not a vegetarian you could add a bit of chopped bacon to this recipe.  If you are not on a pre-Christmas diet or just fancy a treat you can always make it richer by adding some double cream right at the end when you toss the pasta and the mushrooms together.
 
To feed three or four people you will need :
375g dried tagliatelle
Salt to season
50ml olive oil
1 clove garlic, chopped finely
200g girolle mushrooms (or any other mushroom of your choice)
1 tbsp flat-leaf parsley, chopped
25g grated parmesan (or vegetarian alternative), to serve
 
Cook the pasta as you normally would, whilst it is cooking put the oil into a saute pan large enough to hold the cooked pasta and the mushrooms and warm it over a medium heat.  Saute the chopped garlic for 30 seconds before adding the mushrooms for a further three to four minutes. Keep the saute pan warm while the pasta continues to cook, and when it is ready, drain it then mix the pasta and  mushrooms together adding cream if you want and finish with the chopped flat-leaf parsley and the grated parmesan.
 
https://www.theguardian.com/lifeandstyle/2012/oct/24/tagliatelle-with-girolle-mushrooms-recipe