PÂTES AUX CHAMPIGNONS

This mushroom pasta is a traditional recipe from Provence that is cooked in autumn months, when mushrooms are at their best. A recipe with just a few ingredients and simple steps, that makes a wonderfully tasty dish. This recipe does not use any cream or butter, which is often avoided in traditional provencal cuisine. The creamy mushrooms and pasta water make a great sauce on their own. Don’t be shy with the garlic and parsley, it creates a great balance of flavours and really brings the dish together. I hope you give it a try (do let me know if you do). Happy cooking! 

Prep time: 10 minutes

Cook time: 20 minutes

Serves 2

Ingredients:

- 350 g mushrooms (I used girolles, chanterelles and oysters)

- 4 large garlic cloves, grated

- 30 g parsley, chopped

- 200 g pasta (I used riccioli)

- Olive oil

- Salt and pepper 

Method:

1- Gently clean the mushrooms: Fill a large bowl with water, add the mushrooms and gently toss them in the water for a minute or so until the dirt mostly settles to the bottom. Gently remove the mushrooms from the water and pat dry. (ps: mushrooms are like little sponges, so do not leave your mushrooms in the water for too long.)

2- Prepare the mushrooms: Hold the mushroom cap in one hand and grab the stem with the other hand. Twist to snap off the stem. Set half of the mushroom caps aside (select the prettiest ones). Very thinly chop the stems and other caps half.

3- Cook the pasta: Bring a large saucepan of generously salted water to the boil and cook the pasta until al dente. Reserve a few tablespoons (approx 80 ml) of the water and drain the pasta. 

4- Cook the mushroom caps: Heat 1 tbsp of olive oil in a large frying pan, and cook the mushroom caps over high heat for 4-5 minutes, until tender and golden. Season with salt and pepper and set aside in a small bowl. 

5- Cook the chopped mushrooms: Place the large frying pan back on the heat and add 2 tbsp of olive oil. Add the chopped mushrooms and garlic. Cook over medium-high heat for 5-7 minutes, until tender and the mushrooms have released their juice. Season with salt and pepper. 

6- Finish and serve: Add the drained pasta to the large frying pan, along with the chopped parsley. Toss well to coat, season to taste and divide into 2 plates.  Top with the pan fried mushroom caps and serve.