Spaghetti with honey fungus

Spaghetti with honey fungus

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

It is always around the 15th October that, seemingly out of nowhere, the honey fungus suddenly appears in the woods. I am always very excited at the sight of a colony, still with closed caps, very tightly packed in bunches at the foot of the trees, or sometimes just shooting out of the grass. When raw they have a strange smell, but once cooked they are delicious, and also lose any toxicity.

Ingredients

Quantity Ingredient
500g medium spaghetti
60g parmesan, coarsely grated
salt, to taste
pepper, to taste

Sauce

Quantity Ingredient
800g fresh and tight honey fungus mushrooms
8 tablespoons olive oil
2 garlic cloves, sliced
1 fresh red chilli, sliced
2 tablespoons parsley, coarsely chopped

Method

  1. Clean the honey fungus, and remove the toughest part of its stem. Boil for 3–4 minutes in slightly salted water, then drain well.
  2. Cook the pasta in plenty of salted water for 6–7 minutes until al dente.
  3. Meanwhile, heat the oil in a large pan and add the garlic and chilli. Before the garlic browns, add the mushrooms and the parsley. Cook for a few minutes only.
  4. Drain the pasta well, and mix it with the mushroom sauce. Add the Parmesan, season and enjoy!
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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