Pan-fried mushrooms with pasta
Here’s a very simple recipe for your tired up evenings. I used hedgehog mushrooms , they have a sweet, nutty taste and a crunchy texture. This mushroom is a treat when cooked in butter along with parsley and garlic. You can try with chanterelles, or any other species you can find in your area.
The key is to “drain” mushrooms from their water before seasoning and adding butter. If not, you’ll get extra mushy and tasteless mushrooms.
Ingredients list: Sautéed Mushrooms pasta
- A handful of hedgehog mushroom (or any other mushroom of your choice)
- 2 cloves garlic
Creamy Four Cheese Spinach Butternut Squash
Prepare your tagliatelle pasta as usual with a large amount of salted water.
Wash thoroughly the mushrooms, remove the damaged parts and the foot. Sweat in a dry pan until they have released all their waters. Cook well as oldest specimens are a little bitter when raw. Remove the water then fry mushrooms in butter with two cloves of garlic and parsley for 10 minutes. Add salt and pepper. Spread onto pasta…
Absolutely delicious… What do you think of?
You can also read: Sauteed Zucchinis with Garlic and Herbs