I looked through my Italian cookery books and could not find a single recipe for a sauté of wild mushrooms with pasta.
There are many sautés of wild mushrooms for serving as a side with game – and there are wild mushroom risottos. So this must mean my recipe is original! Well, hardly… It’s fried mushrooms on a carbohydrate – it might as well be mushrooms on toast!
I do not normally assume wild or exotic mushrooms are very affordable and I therefore tend to stick with the bog standard field varieties. However, Kingston market has a stall that sells fancy mushrooms and these are always good value. So this is quite an affordable meal. If one has access to some local woods and the knowledge to pick one’s own then it would be almost free. It is also vegetarian. I could very easily have added bacon or pancetta – or chicken livers or beef with some cream and tarragon for a stroganoff type affair. But stick with this recipe. It demonstrates that mushrooms and a flavoursome stock carry enough umami for meat not to be missed.