Mushroom pasta

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Mushroom season has started a little late this year. There were some around in early May but I’ve been waiting for the cooler days and the rains to come for them to really start cranking. The Lactarius deliciosus, also known as Pine mushrooms or Saffron Milk Caps are a plentiful mushroom that very easy to find at this time of year. I like to pick them very young when they haven’t been eaten by any other critters. As the Latin name gives it away, they’re delicious. These ones will be cooked up using the following recipe using wonderful South Australian produce. It’s also pretty exceptional when eaten with lovingly made homemade pasta.

8 garlic cloves, finely grated

2 red onion, finely sliced

1 tablespoon Murray river salt

750 grams pine mushrooms, sliced

125 grams b.d farm butter, diced

1/2 cup extra virgin olive oil

cracked pepper to taste

1/2 cup Adelaide Hills white wine

1/2 cup flat parsley, chopped

500 grams cooked pappardelle L’Abruzzese pasta

Preheat a pan to a high heat. Add garlic, onion, salt, pepper. Top with mushrooms then finally add cubes of butter and pour the oil. Cover with a lid and cook on high heat for 5 minutes without stirring. Uncover then add the wine and stir to combine. Reduce the heat and simmer for 5 minutes. The mushrooms should still be firm but cooked through.

When ready add parsley and stir through cooked pappardelle pasta to serve.

Mushroom foraging

porcini

Over winter I finally got organised to get myself skilled up for some mushroom foraging. I did a workshop with the incredibly knowledgeable Bev Lane. She covered the principals of mushroom hunting and gave fantastic safety advice. I did some follow up research and brushed up on my plant identification skills and was ready to search out prime mushroom habitat.

I enjoyed having a good excuse to get out for bushwalks in the cold and sometimes drizzly weather. I found and tried Slippery Jacks (Suillus luteus), Weeping Boletus (Suillus granulatus), Saffron Milk Caps (Lactarius deliciosus) and Porcini (Boletus edulis). I did catch the Porcini bug once I found them and all I could think and dream about was Porcinis.

There are other varieties of edible mushrooms growing around Adelaide but I am happy with my finds for now. For example, there are plenty of field mushrooms but given they can cross breed with yellow stainers I decided against eating these.

I tried a few different ways to eat my finds but these recipes were the winners. The thing I like most about these recipes is that all the additional ingredients can be grown and sourced from South Australia.

Saffron milk cap pasta (adapted Kylie Kwong recipe)

8 garlic cloves, chopped finely
2 red onions, thin sliced
1 tablespoon Murray River salt
750g Saffron milk caps
125g b.d farm butter, roughly chopped
1/2 cup South Australian extra virgin olive oil
black pepper, cracked
1/2 cup Adelaide Hills dry white wine
½ bunch flat-leaf parsley, roughly chopped

Place garlic, onions and salt in a heavy-based pan. Cover with the mushrooms. Top with butter, olive oil and pepper and place, covered over high heat for 5 minutes, without stirring, to allow the flavours of the onions and garlic to penetrate the mushrooms.

Uncover. Add wine and remaining mushrooms, and stir to combine. Reduce heat and simmer, uncovered, for about 5 minutes, or until mushrooms are just tender. Stir in parsley.

Serve with L’Abruzzese pasta or on top of a slice of sour dough toast.

Porcini salt

10 grams dried Porcini mushroom

1 tablespoon Murray River salt.

Dry the Porcini mushrooms on string for at least two weeks in a place in the house that doesn’t get too hot or cold. When dry put the mushroom and salt in a high speed blender and turn into dust. Use as seasoning on meat or in pasta dishes.