Mushrooms. I totally get why people hate them. They’re weird and woody, strong and over-powering. But it is, in fact, those very qualities which endear them to my tastebuds.
It’s true that I’ve yet to meet a mushroom soup that didn’t make me feel bleurghsome, but I am, however, a big fan of mushrooms in all other guises. Mushroom risotto, mushrooms on toast, mushrooms in a creamy pasta sauce…it’s all good.
An essential part of enjoying mushrooms is the quality of your fungi. Most farmers’ markets will have a lovely variety of ‘shrooms to pick from, from luscious Irish types to delicious ones flown in from abroad. The meatiness of these beauties will have you scorning those anemic “mushrooms” that supermarkets insist on stocking, in what can only be described as an under-handed attempt at eliminating our taste for mushrooms FOR EVER.
I got some lovely mushrooms in my Home Organics’ fruit and veg box a few week’s back and whipped up a super quick pasta dish for my lunch.
This pasta dish takes about 15 minutes, and if you’re into mushrooms, you’ll love it.
What you need for lovely mushrooms pasta for two
Olive oil
Salt and pepper
300g your choice of pasta (I used rigatoni coz I lovez it)
8 good-sized high quality mushrooms, chopped into half-moon shapes (If you can’t get to a farmer’s market, try portobello mushrooms and use four for two)
1 clove of garlic, finely chopped
1 generous heaped tablespoon of creme fraiche
1/2 lemon
3 or 4 walnuts, finely chopped
Parmesan, for grating on top of pasta
Start by boiling water in a saucepan for your pasta. Next, heat a tablespoon of olive oil in a frying pan over a medium to high heat for your mushroom sauce.
Once water is boiling, put in some salt and a teaspoon of olive oil, and add pasta. Boil for 8-11 minutes, depending on pack instructions, stirring from time to time.
In your hot frying pan, add your chopped mushrooms, season with salt and pepper, and fry for 4 to 6 minutes, until starting to brown and release mushroomy juices. Now add your garlic and fry for another 2 minutes. Stir to get all the flavours together.
Once your mushrooms are cooked to your satisfaction, you can add your squeeze of lemon juice. Then add your generous tablespoon of creme fraiche, and stir everything around. It’ll sizzle and go lovely and creamy. Let it cook for 1 or 2 more minutes.
Meanwhile, your pasta should be done. Drain your pasta and add to the pan with your mushroom sauce. Mix everything together.
Serve with a sprinkling of chopped walnuts and a grating of parmesan cheese.
Yum!
TUNE
Have a listen to the amazing track while watching its creepy video below. It’s from Kimbra, an Aussie songstress who may be the English-speaking-world’s Camille.
March 11, 2011 at 2:41 pm
There’s a guy here in Stroud who has a little stall at the market on Saturdays, and he sells all manner of fungi edibles that he’s picked himself on the craggy hills and misty valleys.
Some of the beloved ‘shrooms are sold fresh, as in the case of the “red elf cup” variety, which do indeed look like the cranial top of an elf or their hat. He also dries wild Cotswold mushrooms, selling some which are freshly dried (woody and nutty), other aged (they actually smell creamy).
I was recently given truffle oil as a Valentine’s Day gift, and what a gift it was. If ever you come to my house in Stroud to eat, I will certainly be trying my WOWness factor on you with the precious delectable oil.
Denis used to sell some really brilliant wild mushrooms; may be worth a look in. Chanterelle, pied de mouton, trompetes du mort and fresh porcini (a.k.a. cepes) were among the better ones.
March 14, 2011 at 1:59 pm
I was thinking of Denis Healy’s stall when I wrote this! He always has amazing mushrooms.
Truffle oil, you say? Get me a ticket to Stroud asap!
Can’t wait to see you in Dublin this week!
March 15, 2011 at 8:19 am
I wonder if the lack of comments on this post means that people really do hate mushrooms. I’m sorry my little fungi’d friends, I tried
March 18, 2011 at 3:59 pm
I know you said you don’t like mushroom soup but all the ingredients you have there make a really nice one: I’ve made some with mushroom, walnut and tarragon before and it was lovely.