Everyone needs comfort food to help them forget the worries of the day. This particular recipe is high in carbohydrates which instantly gives you a boost of energy. Mushrooms are undergoing studies for mood boosting properties. One especially prominent species called ‘Lion’s Mane Mushroom’ could hold the key to helping neurological scientists find a cure for depression and alzheimer’s.
Lion’s Mane Mushroom may be on our plates sooner than you think as some researchers say the powdered form tastes likes seafood.
This comforting recipe is one of my all time favourites to enjoy on a rainy day with a good glass of chardonnay.
Italians use a lot of extra virgin olive oil and many believe they live longer because of it. I’m a little sceptical to the whole truth of that statement but I can’t ignore it completely either. Olive oil in moderation is better to cook with than lard or butter according to many research organisations.
I first tried this dish in south Italy’s countryside; what the Italians call ‘La Campagnia’.
When I cook this for my family, you can bet no leftovers remain. I hope your family enjoy it as much as mine do.
Serves 4 -5 ¦ Cooking time 30 minutes
500 g – Tagliatelle or linguine
250 g – Chestnut mushrooms (any darker mushroom will do)
Vegetable Stock (1 good quality cube/pot will do)
200 ml – White wine
Olive Oil & Extra Virgin Olive Oil
Salt & Pepper
Bring salted water to the boil and follow the instruction for the pasta. Cook it ‘al dente’ and don’t over cook it.
In the mean time, heat up a generous amount of olive oil in a large pan and add the mushrooms chopped into thick slices.
Once tender but not softened add the vegetable stock and stir until incorporated.
Now add the wine very quickly so the oil doesn’t splash back and stir. Allow the wine to reduce to half. Add a generous amount of black pepper.
At this point get a spoon and being careful not to burn your tongue taste the mushroom mix for salt. Add salt to your preference.
When the pasta is ready, drain and place into the mushroom pan. Give it a good toss.
Throw in a big handful of freshly chopped parsley, and a generous amount of extra virgin olive oil. The pasta will gently warm the olive.
Serve with good quality grated parmesan cheese and a glass of chardonnay.