Now I was planning hot and sour soup for lunch but there's something almost sinfully good about gong straight home and eating the mushrooms you've picked, so as soon as we got in the door I put some pasta on to boil (yes, sometimes I'm lazy and use bought pasta) and chopped an onion up to sizzle in oil. While waiting for the onions to look like this, I grabbed some parsley from the garden and chopped up some chili.
Once the pasta was almost done I added the chopped chili, softened that for a while, and then added some sliced horse mushrooms and most of the parsley (and some salt and pepper).
At the end that was all tossed in with the pasta, a little butter and olive oil, and dressed with some sliced cheese (I used some Lincolnshire Poacher) and the rest of the parsley. And it looked and tasted superb.
I wouldn't have said that by my standards this is dinner party amazing, but its the kind of thing you can rustle up if you've got unexpected guests and a few mushrooms in the fridge, and its an excellent quick lunch. Its great with horse mushrooms, indeed anything kind of firm-ish and tasty. If you're lucky enough to have any prince mushrooms (Agaricus augustus) they're probably the finest mushrooms for this dish, but more or less anything will work. And if you want to leave the chili out, or fry in some bacon at the start, that also works. Even add in a dollop of cream or soft cheese at the end and mix it in to form a thick sauce.
But today this was just a good way of using up a few of a surprise haul of mushrooms on the way back from the Station after a visit to Ely market. I guess the hot and sour soup may have to be another day...
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