I mentioned before my friend Antonio who is an expert at mushrooms. Every year he heads for the woods and comes back with a basket of fresh and perfumed mushrooms; I am planning to join him soon and learn more about which mushrooms are safe to eat. Wild ones taste fabulous and are widely used in Italian cooking: added to pastas, risottos or served with meat. They can make a dish taste great without adding much to it.
Many people combine them with cream, which can be delicious but I do prefer lighter dishes and frankly, I find that cream can disguise the flavour of food, especially when mushrooms are concerned.
As you know the rule in Italian cooking is: Less is more. People have a tendency to overdo it with food. Adding too many ingredients does not make a dish taste better. You need to focus on one or two good quality ingredients and play around them so you will get that specific flavour you want out of them.
For this dish egg pasta is ideal as it goes well with mushrooms. Good fresh mixed mushrooms and good quality olive oil are what you need to have a pasta dish made in heaven 🙂
- Prep Time : 20 minutes
- Cook Time : 15 minutes
Gently wipe the mushrooms with a damp kitchen towel (don't soak them in water) then slice the large ones into half; leave the smaller ones whole. Chop the onion finely then stir fry it in a pan with 2 tbsp of olive oil. Add the mushrooms, salt and pepper and stir fry them for 5 minutes.
Add a dash a white wine and let it evaporate; add a spoon of flour, 2 tbsp of tomato sauce and the rosemary stick, stir well. Cook for about 8-10 minutes until the mushrooms are soft.
Cook the pasta in salty water then add it to the pan with the mushrooms with a good glug of olive oil. Stir well and serve with chopped parsley and grated Parmesan cheese.
What a fab smell!