So finally the heat is going down, the nights are cooler and it is so much more pleasant to go for a walk in the woods. Still waiting for the rainy season to really kick off, but mushrooms are already in.
What a strange and curious plant – the mushroom. But a very complete ingredient filled with micronutrients, very tasty and great to substitute meat. Either for health reasons or sustainability, mushrooms have the perfect texture, nutrients and ability to fill the stomach and give us the satisfaction as meat does. There have been various researches in sensory analysis on how to lower meat consumption and increase vegetable consumption, and mushrooms have been deemed just that ingredient. If you prepare meat patties, use half meat and half mushrooms and you won’t even notice the “missing” ingredient in your meal. Here is one very interesting research on the subject.
There are so many people that usually have an excuse for not cooking a delicious dish at home because “it takes so much time”, “I have hardly any time for anything at all” but then spend the rest of the evening on the sofa watching TV.
Well, this is a SUPER easy and SUPER quick, just as usual, choose good quality fresh ingredients! Trust me, this will be faster and tastier than that pizza take-away that you have to wait for an hour 🙂 You can have this ready in 20min or less.
- 2 handfuls of Chanterelle mushrooms
- 1 small onion cut in half and sliced
- Extra Virgin Olive oil for cooking
- A pinch of salt
- Oregano or any other dried herb you like (dill, herbes de Provence etc.)
- A bunch of caper flowers – marinated or salted
- 1 Teaspoon of butter
- 250g linguine pasta or any other type you prefer or have on hand
- Some Parmigiano Reggiano
This recipe is really pretty basic.
- In a sauce pan, preheat some olive oil and cook the onions until lightly transparent on low heat, add the clean chanterelle mushrooms.
- Sauté the mushrooms for 5min on medium heat, add dried herbs, a dash of salt and capers. If you use salted capers, either skip the of salt, or soak them in water for 10min to eliminate excess. The capers will give this dish a bit of acidity and the perfect twist.
- In a pot, heat some water with some salt. Wait until the water is fully boiling and then add the pasta. I REALLY DO ADVISE YOU TO LOOK AT THE TIME INDICATED ON THE PACK FOR COOKING. Trust me, you won’t be stressed out trying the pasta every two seconds, and you will be able to time it perfectly. Time it 2 min before the indicated minutes for pasta al dente, we will keep cooking the linguine with the mushrooms to absorbe more flavour in the sauce pan afterwards. So, fo example, if the bag indicates 12min, cook it in water for 10min.
- Once the pasta has finished cooking in water, add the butter to the mushrooms and add the pasta as well. DON’T THROW AWAY THE COOKING WATER. Put the pan on high heat and add some of the pasta water to make a sauce with the liguine and the mushroom. Simmer it until fully cooked and until the water has been almost completely absorbed, leave just a bit so the dish isn’t dry. If it dries up quickly, add some more leftover pasta water.
- Finish the dish with a splash of Extra virgin olive oil on top, if you like, and some Parmigiano Reggiano. If you don’t have this cheese, you can always use another hard cheese that you can grate on top to give some umami flavour. Chop up fresh parsley and sprinkle it over.
Some PASTA tips:
When choosing pasta, I always go for an Italian brand, They are the pasta masters, there is no way we can deny that.
You can look for “trafilata al bronzo” – it means the pasta will have been made in a more traditional way with bronze pasta shaping machines that give a more rough surface on each pasta piece, so more sauce will attach to it.
My favourites and normally available also at the supermarkets are De Cecco, Rummo, Voiello. There are many others though, these are the most easily accessible!
And remember, always cook pasta AL DENTE. Not only will it be more tasty, but better for you as well.