Wild Mushroom Spaghetti In Garlic Butter
A Twist on Jamie Oliver's classic tomato spaghetti with a mixture of handpicked wild mushrooms entwined in garlic butter for an intense, rich pasta dish finished with fresh parsley
BUTTERY PASTA
The fantastic flavour of garlic butter is epic on pasta. Actually, I can just eat pasta and salted butter (that's new for me for 2016) whenever I am feeling sad or something, it just fills me with comfort. It's a case of the "A little bit of what you fancy does you good" advice which was one of the last pearls of wisdom my dad left me with and it's served me very well.
Which is why I have chosen to upgrade it for my twist on Jamie Oliver's classic tomato pasta as one of his ten life saving meals to something a little more sophisticated than just butter - something that hopefully will inspire you to give dried wild mushrooms a go, or if you're not a fan of them, just to twirl some garlic butter into your pasta for a happy ending to a long day.
THE MUSHROOMS
You can buy dried wild mushrooms from any good quality supermarket and they are a real asset to your stock cupboard as the flavour they add is just amazing. This is my first time using them as I was bought some for my birthday and they begged me to be simmered in butter, garlic and black pepper.
These mushrooms are a selection of honey fungus, porcini, slippery Jack (who the hell is he?) and black trumpet. I don't for one minute advise you to go out to pick your own 'wild' mushrooms unless you are an experienced forager who knows exactly what you are looking for as some mushrooms can be deadly - and it needs to be September anyway. Just get them from the shop. Safe.
Ingredients
(Makes one large bowl)
One fist full of wholewheat spaghetti (just trying to be good but use white if you want)
30g Dried wild mushrooms
25g Salted butter
3 Cloves of garlic - crushed
Handful of flat leaf parsley
Black Pepper
Method
Soak your mushrooms for around 20 minutes until they are softened
Get your spaghetti by the horns and put it in a pot of boiling water with a lid on to cook for around 10-15 minutes.
When that's cooking away, melt your butter on a very low heat and add your garlic and mushrooms and simmer for around 10 minutes - ensuring those delicate mushrooms absorb all that wonderful flavour. Whack a load of cracked black pepper on them. You can't eat mushrooms without black pepper.
Drain your spaghetti and mix it into the pan where all the fun is happening.
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