It’s autumn again, and that means the hills and woods are alive with fungus! One of the most sought after cooking mushrooms are Porcini’s, or ‘Ceps’. I first encountered fresh porcini’s last summer while staying near lake Como in Northern Italy, where I ate the most amazing simple dish of mushroom spaghetti , seemingly cooked with just butter and parsley.
This is a version of that dish, with a few additions to add a bit of colour and sweetness, but remember to go easy on anything extra, as it’s the delicate flavour of the porcini that is the real star here.
Some fresh Porcini mushrooms
Cherry tomatoes (if you want them)
Butter (or Olive oil)
small glass of white wine
Squeeze of lemon
spaghetti / Linguine (or any other pasta to hand)
First, pan fry the mushrooms in a dry pan, for a minute or so, until they just begin to golden, but not browned. Add a good corner of butter (or glug of olive oil if you prefer) and the garlic. Stir it all in until the mushrooms are coated in melted butter and garlic. Don’t have the heat up too high as to not burn the garlic, but keep a gentle sizzle.
A glass of easy going red is a perfect accompaniment . I picked up a dependable bottle of Baron de Badass(arrie) from the bottle shop on Albany road, arguably the best independent beer and wine merchant in Cardiff (there’s even a dansette playing a selection of jazz records in store while you shop).