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Tuesday, May 15, 2012

Pasta with Field Mushrooms





Only one thing beats finding field mushrooms: to be presented with some...





Dan gave me a bag of field mushrooms. 

"What will you do with them?"

"I will cook them with a little butter, garlic and flat leaf parsley..." 

"Too much! Just butter, the traditional way! When I was a boy I used to pick field mushrooms on the way home from school and then cook them with butter..." 

"Did you eat garlic and flat leaf parsley when you were a child?" 

"No..." 

"Maybe it is traditional for me then..."

I know, I can be very stubborn.

I cleaned the mushrooms and let them stand with a little rock salt. This way the worms (if any) will run away...towards the sink! 






Yes, I used garlic, 3 cloves, sautéed in butter, and then I added the mushrooms, chopped. I decided to make a pasta sauce. When the mushrooms stopped trowing out water I added 200 ml of cream, and salt and pepper to taste. I am pretty sure that a Vegan version is possible with some vegetable margarine and vegetable cream, if you try do let me know!


I simmered the sauce a little longer and then I turned the element off and added finely chopped parsley. The get the most out of the garlic I removed the three cloves and squeezed them with a garlic press. The garlic was lovely and soft and with a delicate flavour. I cooked some pasta (500 g, penne) and mixed the lot. Good, very good!

Thank you Dan!




Photos and Recipes by Alessandra Zecchini ©

25 comments:

  1. davvero invitante .. anche la ricetta dello gnocco fritto

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    Replies
    1. Grazie, hehehe sai che in Emilia diciamo il gnocco fritto e non lo gnocco :-).

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  2. Ciao Alessandra. Passa da me che ho qualcosa per te! A presto!

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  3. Wow wow!!! che ricettina... adesso ho un leggero languorino :-)

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  4. Alessandra love this pasta!!

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  5. I would love to taste this mushroom pasta. It sounds terrific.

    Never thought of salting wild mushrooms - great tip.

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  6. Well Maureen, I am a vegetarian, don't want to eat worms :-)!

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  7. Simple but gorgeous, always the best Alessandra!

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  8. Muahahahahah!non conoscevo il trucchetto per far andare via i "giacomini" ...lo userò!

    Dai...convinci Den che con il prezzemolo e l'aglio sono meglio del burro ^-*
    Ma lo capisco..sono i sapori dell'infanzia e dei ricordi.
    Un saluto!

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    1. Si chiamano giacomini?? Non lo sapevo :-)

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    2. qui in lombardia li chiamavano così i nonni per non dire worms ^-^

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    3. Divertente, ancor di più' se penso che mia nonna si chiamava Giacomina!! Lol!

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  9. Ciao, complimenti per il blog! Buone le tue ricette, da provare! A presto!

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  10. mmm che buoni i funghi freschi...e che buoni proprio cotti nella loro semplicità....io adoro abbinare loro il prezzemolo :)

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  11. A great pleasure to meet you, Alesandra, and such lovely pictures you take! I do wish I would get a bag of wild mushrooms one day, buying them is a real bank-breaker!
    I look forward to visiting often.

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  12. What a lovely pasta, Alessandra. I didn't know about worms in field mushrooms :-). If any have slipped through and made it my stomach, I prefer to think of them as protein. Have a great day. Blessings...Mary

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  13. Well, if you cooked the mushrooms you cooked the worms too, so no problem for the stomach :-).

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  14. Lovely mushroom pasta recipe.

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  15. I have an instant hunger for mushrooms, which is unusual in that I NEVER have an instant hunger for mushrooms! It sounds so delicious! I'd definitely have to do some research before picking wild mushrooms, but perhaps it's something I should get on! I'm happy to be your new follower!

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  16. Oh, yum mushrooms and pasta! Looks divine Alessandra

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  17. I love pasta with mushrooms! But my version is Japanese seasoning though. I'm inspired now to cook it this week or weekend! Haven't made it for a while now. You always make good healthy delicious food Alessandra!

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    Replies
    1. I would like to see your version Nami :-)!

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