When I saw these beautiful pine mushrooms at the farmers market, I couldn't walk past them without picking up a couple of them.
And when you have great quality products, you don't need to do much to make them shine.
INGREDIENTS (serve 4 pp)
300 gr pasta (I've used rigatini)
500 gr pine mushrooms, cleaned and sliced
1 garlic clove, peeled and cut in half
50 gr butter
Extra-Virgin olive oil
4 parsley sprigs, leaves picked and roughly chopped
Parmigiano Reggiano, shaved
Salt
Black pepper
METHOD
In a large frying pan, put in the butter and melt it over very low heat.
When it has almost completely melted, pour in a glug of oil, and leave to heat slightly over low heat.
Pour in the pine mushrooms along with the garlic.
Season with salt and pepper to taste, then let the mushrooms cook for about 10 minutes.
When finished cooking, remove the garlic. Once ready, keep them warm.
Bring a large pot of salted water to a boil. Add your favourite pasta and cook it until al dente.
Drain them, and add them into the sauce while preserving the cooking water. Set the heat to low under the pan, and mix the ingredients to combine them.
Add the chopped parsley and, if needed, add a ladle of pasta cooking water to prevent the pasta from being too dry.
Serve and top each plate with some Parmigiano shavings.
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