Rachel Roddy’s recipe for mushroom and herb tagliatelle | A kitchen in Rome | Life and elegance


My brother was kind of the age my son is now – six – when my good friend and I fed him mushroom soup. As eight-year-old foragers, we had discovered a cluster of mushrooms beneath a tree within the wild untended bit on the backside of the backyard. Seeing no pink cap or alarming spots, we deemed them edible and picked them. We had additionally discovered a handful of blackberries and one thing suitably herby, so we put all 3 in heat water, stirred, then fed our soup to Ben behind the couch. Ben went yellow and cried for mum, who requested us calmly what we had carried out whereas her eyes gave away her pure and absolute panic.

It turned out they have been solely mildly nauseating, and Ben was high quality. The adults, although, weren’t. So traumatised have been they that they didn’t even shout. Instead, we got essentially the most earnest speaking to. Did we all know how severe this was? Had we any concept what might have occurred? I did. Despite our sibling rivalry, I didn’t wish to homicide my youthful brother; against the law positive to make the entrance of the native paper. We have been made to vow we’d by no means choose mushrooms once more. As but, I haven’t.

I do know a person who does, although. At this time of yr, as autumn seeps slowly into the air and I have fun my birthday, I hope to get a name from a good friend telling me her dad has been on considered one of his quiet and decided hunts within the chestnut woods simply exterior Rome. The Boletus edulis, or porcini, arrive wrapped in a material, their swollen stems like fats infants’ legs, their caps the color of ruddy chestnuts. The flesh is sort of distinctive – thick and nutty with a wealthy, nearly custard-like high quality about it, which is why they’re so good when fried or grilled. Porcini dry fantastically, and make very good wild items preserved and saved in packets able to be soaked again to life, and provides flavour and ethical help to meals or cultivated mushrooms.

Despite the couch incident, I’m very keen on mushroom soup, particularly the Jane Grigson/Elizabeth David recipe, additionally mushroom risotto and anchovy, and mushroom eggs. For all these recipes, I exploit cultivated mushrooms, bolstering with wild after I can, both contemporary or from a packet. A favorite method to put together mushrooms, although, each wild and tame, is to fry them in a combination of olive oil and butter, together with garlic and loads of finely chopped herbs. It is an easy approach, however one which appears to convey out the flavour and texture of mushrooms most fantastically. It is a dish for the entire yr, however autumn is when it appears most applicable, as cooking slows down, and the olive oil wealthy dishes of the summer season demand a bit of butter. Or on this case, a variety of butter! Mushrooms take and provides: absorbing fats, however then giving again within the type of intensely flavoured gravy, which you’ll be able to scale back. Mushrooms ready this fashion are scrumptious on toast, but in addition stirred by pasta for an especially satisfying and attractive supper dish.

The splendid pasta for these mushrooms is pappardelle – broad ribbons of contemporary egg pasta that prepare dinner into an nearly fabric-like silkiness and so wrap themselves round items of mushroom whereas amassing buttery sauce and flecks of herbs. Alternatively, tagliatelle works properly, too. In both case, home made – I exploit 100g of flour and 1 egg per particular person – or dried pasta each work.

If you might be fortunate sufficient to know forage, acquire as many edible varieties as you’ll be able to. Alternatively, purchase a choice of cultivated mushrooms – button, chestnut, oyster – and bolster with a packet of dried porcini. In their recipe for mushroom pasta, Oretta Zanini De Vita and Maureen B Fant notice the herbs ought to remind you of being misplaced within the woods, and counsel a combination of parsley, thyme and oregano, which do certainly seem to be someplace wild and bosky rising up out of the pan. They additionally describe mushrooming in autumn in Italy, the quiet clamber on inhospitable slopes, the torn pores and skin and clothes that come up from getting the most effective specimens. I like these phrases round a recipe, they remind me of my very own childhood journey – nonetheless misguided – and make me marvel if that is the yr I would attempt mushroom searching once more.

Pasta with mushrooms and herbs

Serves 4
25g dried porcini
800g mushrooms, blended varieties, wild or cultivated
4 tbsp olive oil
120g butter
2 garlic cloves, peeled and finely chopped
Salt and black pepper
Parsley, oregano and thyme, finely chopped
450g dried lengthy pasta (ideally pappardelle or tagliatelle)
Parmesan, grated

1 Soak the porcini in heat water for 30 minutes, then drain, reserving the liquid. Clean the opposite mushrooms by brushing away any mud after which wiping the cap and stem with a humid material. Cut all of the cleaned mushrooms into slices; not too skinny. Put a big pan of well-salted water on to boil in preparation for cooking the pasta.

2 In a big frying pan, warmth the oil and butter. Once the butter is foaming gently, add the garlic and fry for a couple of minutes. Add the porcini and prepare dinner for one more minute to mix the flavours. Add the contemporary mushrooms. Sprinkle with salt and pepper and prepare dinner, stirring often, for five–6 minutes, or till the mushrooms have launched their water and are tender and glistening. Add a bit of of the porcini liquid and let all of it bubble for one more minute to scale back, then sprinkle with the herbs.

3 Meanwhile, prepare dinner the pasta till al dente. Drain and toss with the mushrooms. Divide between bowls and serve, passing round grated cheese for many who need it.

  • Rachel Roddy is a meals author based mostly in Rome and gained the Guild of Food Writers meals author and cookery author awards for this column. Her new ebook, Two Kitchens(Headline Home) is out now; @racheleats

Rachel Roddy from theguardian.com

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