I wanted to use some of the Penny Buns I foraged and dried last year. Something easy, minimal ingredients and which let the mushrooms be the star of the show. This serves one hungry person.
20g dried penny buns soaked in water for 30 mins.
120g dried pasta for however long your pasta needs to be al dente (just under is better). I used farfalle, so 10 mins.
Gently soften half a small onion or 1 shallot in olive oil with a pinch of salt.
Once translucent, add in your rehydrated mushrooms (save the water). Gently sautee for 2 mins.
Add 1 large or 2 regular cloves of crushed garlic and a grind of black pepper. Gently sautee and stir for about 20 seconds, until the garlic is aromatic. Don’t let it go golden.
Add 1 cup of chicken stock and a ladle or two of the reserved mushroom water. White wine would probably work in place of chicken stock.
Let simmer for a couple of mins until reduced by about 2/3, there should be enough to coat your pasta plus a few tbsp of liquid excess.
(optional) I added a half teaspoon of my powdered mixed boletes at this point.
Reserving a cup of pasta water, drain your pasta and put it in the mushroom sauce. Add a bit of pasta water and leave to very gently cook for a further minute or two. The sauce should coat the pasta without there being much excess in the pan.
Add chopped parsley and salt & black pepper to taste.
Turn heat off. Sprinkle in some parmesan if you like. Stir and serve.
This really let the mushrooms shine and was incredibly hearty, done in less than 15 mins if you don’t include the mushroom soaking time.
Zero points for presentation, I was in a hurry to eat it.
20g dried penny buns soaked in water for 30 mins.
120g dried pasta for however long your pasta needs to be al dente (just under is better). I used farfalle, so 10 mins.
Gently soften half a small onion or 1 shallot in olive oil with a pinch of salt.
Once translucent, add in your rehydrated mushrooms (save the water). Gently sautee for 2 mins.
Add 1 large or 2 regular cloves of crushed garlic and a grind of black pepper. Gently sautee and stir for about 20 seconds, until the garlic is aromatic. Don’t let it go golden.
Add 1 cup of chicken stock and a ladle or two of the reserved mushroom water. White wine would probably work in place of chicken stock.
Let simmer for a couple of mins until reduced by about 2/3, there should be enough to coat your pasta plus a few tbsp of liquid excess.
(optional) I added a half teaspoon of my powdered mixed boletes at this point.
Reserving a cup of pasta water, drain your pasta and put it in the mushroom sauce. Add a bit of pasta water and leave to very gently cook for a further minute or two. The sauce should coat the pasta without there being much excess in the pan.
Add chopped parsley and salt & black pepper to taste.
Turn heat off. Sprinkle in some parmesan if you like. Stir and serve.
This really let the mushrooms shine and was incredibly hearty, done in less than 15 mins if you don’t include the mushroom soaking time.
Zero points for presentation, I was in a hurry to eat it.
