Wild Mushroom pasta

performance: 6 (First course) or 4 portions (main dish)

time: 40 min

total time: 40 min

Delicious when served hot, this pasta dish is for the creative culinarily - feel free to use your favorite for a recipe mushrooms all your own. Soak the dried mushrooms in water boiling-hot in a bowl until softened, about 20 minutes. Drain in a sieve lined paper-towel on a bowl and reserve soaking liquid, and then rinse Soak mushrooms. Pat dry and chop finely.

Heat 3 tablespoons of butter in a heavy skillet from 12 inches to moderately high heat until foam disappears, then Sauté fresh mushrooms with garlic, salt and pepper, stirring occasionally, until the liquid that fungi emerge is evaporated and mushrooms are golden, 5 to 7 minutes. Incorporate the chopped mushrooms soaked and reserved mushroom soaking liquid and simmer for 1 minute, then remove from heat.

Cook pasta in a saucepan of 6 to 8 litres of boiling salted water until al dente, about 5 minutes. Ladle and reserve the pulp 1/4 cup cooking water. Drain the pasta in a colander, and then add it to the mushrooms in a pan. Add the remaining butter 2 tablespoons and bake in moderately high heat, launch and adding a few minutes 1 liquid if necessary to slightly coat pasta-cooking. Add the chives, parsley, lemon zest and juice, and stir well. Serve immediately with cheese and pepper to taste.

Cooks Note: new pool-des-bois, beech (also called shimeji) or any other wild mushrooms can be replaced with mixed fresh wild mushrooms. Nutrition information

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