The VegHog is too
fond of pasta and needs to share this creation with you even though
there already have been quite a few pasta related stories.
For this pasta
dish I'm using very special funnel chanterelles. Some time ago The
VegHog received a large bag of dried funnel chanterelles from its
father, who had collected them in the Finnish forests. That slightly
suspicious packet miraculously made its way from Finland to England.
This batch will keep The VegHog going for a long time this winter.
Please
remember not to collect mushrooms in nature unless you know them very
well! You can easily get different varieties of mushrooms in shops
and markets.
Funnel chanterelles are excellent mushrooms for cooking because of their
fine taste. They taste so intense that normally you don't have to use many of
them to make a flavoursome dish.
Ingredients
A cup of dried
funnel chanterelles
Fiorelli pasta
1 Onion
1-2 Cloves of
garlic
Cream
Smoky cheese
Vegetable stock
White wine
Olive oil
Basil
Salt
Pepper
Make it so!
Soak the mushrooms
in water for about 30 minutes. While the mushrooms are soaking, chop
the onion, garlic and fresh basil and grate the cheese. I used
Finnish creamy smoky cheese that I happened to have at home but also
smoked cheddar should work nicely in this sauce. The funnel
chanterelles are slightly smoky as well, so they make a good and
strong combination.
Start frying the
onions and garlic. Remove the soaking water from the mushrooms but
save it and add it to the vegetable stock.
Chop the mushrooms
small with a hand mixer and add them to the pan. When everything has
been fried for some time, pour a little bit of white wine in. And
when the wine has evaporated, add the vegetable stock to the pan and
let the sauce reduce. Then add the cream and let it reduce again. You
can also make a cream-free version. Finally add the grated smoky
cheese into the sauce and stir.
Cook the pasta in
salt water. Season the sauce with basil, salt and pepper. Mix the
pasta with the sauce before serving and garnish the dish with smoky
cheese and fresh basil.
Creamy version
Creamless version
Creamy version with different pasta
Enjoy!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.