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 ©