There are mushrooms everywhere. Next year I hope to have learned the difference between eatable and not eatable. We can ask the local pharmacy to do that for us, what a service. I had to promise Iris to be transparent and not to rely on the ‘mushroom app ‘ 😉.
A fresh pasta with fresh porcini is one of the most simple ways to bring the earthy flavor of the porcini to its fullest.
As learned from Ottolenghi in his book Flavor, the oven and baking paper is a fantastic way to bake the porcini crispy.
Clean and slice 600 grams of fresh porcini. Spread on baking paper on an oven tray. Season with pepper, salt, some fresh thyme, 4 chopped garlic cloves and a drizzle of good olive oil. Mix everything together. Bake in the oven at 200° for 20-30 mins. Stir halfway. Boil the pasta al dente in salted water. Mix pasta and porcini. Add some of the cooking water. Serve with fresh parsley and an extra drizzle of olive oil.
Autumn at its purest. 🤩