Spiral pasta and pickled wild mushroom salad

Spiral pasta and pickled wild mushroom salad

Insalata di fusilli e funghi

By
From
Pasta
Serves
4
Photographer
Laura Edwards

There is nothing quite like a pasta salad, especially in the late summer when it can be made with wild mushrooms, the picking of which is one of my greatest passions. Here is one of my favourites.

Ingredients

Quantity Ingredient
300g dried fusilli pasta
salt and pepper, to taste
1 tablespoon extra virgin olive oil
1 lemon, juiced
fresh sprigs oregano or marjoram, plus extra for serving

Mushroms

Quantity Ingredient
80g mixed wild mushrooms or cultivated chestnut mushrooms, chanterelles, oysters etc.
4 tablespoons good white wine vinegar
5 cloves
1/2 teaspoon ground cinnamon
1 small fresh hot red chilli
2 garlic cloves, unpeeled
4 bay leaves
5 tablespoons extra virgin olive oil
1 tablespoon fresh oregano or marjoram
2 tablespoons coarsely chopped fresh flat-leaf parsley

Method

  1. Cook the pasta in advance so that it can cool. Cook in plenty of boiling salted water for 8–10 minutes or until al dente. Drain, dress with the olive oil and lemon juice, and leave to cool.
  2. Clean the mushrooms carefully, wiping rather than washing them.
  3. In a large saucepan, bring 1.5 litres water to the boil. Add the vinegar, 20g salt, the cloves, cinnamon, chilli, garlic and bay leaves and cook together for a few minutes for the flavours to infuse. Add the mushrooms and cook for 10 minutes. Drain the mushrooms well, and mix with the oil and herbs. Leave to cool.
  4. Mix the ‘pickled’ mushrooms with the pasta, taste for salt, add some black pepper and a sprinkle of oregano or marjoram and parsley and enjoy!
Tags:
Antonio
Carluccio
pasta
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