Are you one of those people who loves going to the forest and collecting mushrooms for themselves? This recipe will help you make something tasty after your forest walks.
From what I see from the photos of my Facebook friends, some of them are collecting an abundance of mushrooms sometimes even quite large ones.
I admit that I do not like picking mushrooms myself. I am not a mushroom-expert and I would not recognize all the types. I would probably gather the fly agarics, cook them and eat them heartily.
Luckily, edible forest mushrooms are easy to buy at the market or from friends, provided of course, that they have a good knowledge of mushrooms or accidentally picked something very tasty penny bun. 🙂
Forest mushrooms are usually marinated in order to put them away for the winter season. Then they will be great in scrambled eggs or noodles.
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Cook the pasta in water salted with one tablespoon of salt. Once boiled, pour out the water leaving only 100 ml, which you’ll later add to the mushroom sauce. Drain excess water from the pasta and rinse it with cold water.
Clean the mushrooms and cut them into medium-sized pieces. Place butter into a frying pan and add the mushrooms. Fry them on medium heat until softened then add one teaspoon of salt, pepper, cream, the water in which the pasta was cooked, sliced cheese and sliced onion. Cook for 4 to 5 minutes, stirring occasionally.
Combine the finished sauce with the warm pasta. Serve sprinkled with fresh spring onion.
I used calamarata pasta for my dish. This pasta is similar to canneloni, but it is a bit narrower and the pieces are definitely shorter.
You can, of course, use any pasta type you prefer.
The forest mushrooms can be replaced with regular mushrooms.
Do you like mushrooms? If so, try our recipe for Mushroom soup with gnocchi.
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