Foraged Pine Mushroom Pasta (Gluten Free)

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There’s nothing more magical than foraging for your food before feasting on it. In this day and age where it can grow in petri dishes and not on trees, it’s so refreshing to get back into the wild and go in search for it. We were lucky to have spent the day mushrooming at Belanglo State Forest with Bella’s Feast Catering, where she showed us the ones to pick (and the ones to avoid), before we took them back to base and had a campfire cook-up with a little zubrowka to warm our souls. I can honestly say it was one of the most fulfilling and fun days I’ve ever had!

With boxes and boxes of pine mushrooms brought back to my abode, I set to work to clean, cook and freeze them, while I dehydrated the rarer slippery jacks for future use. The below recipe would be able to be recreated with portobello mushrooms if you don’t happen to have been foraging recently (Harris Farm have Pine mushrooms for sale during the season). I used a rice and quinoa spaghetti which worked perfectly with the dish, although a tagliatelle, parpadelle or linguine would do the job. I actually made several batches of the mushrooms and froze the extra for cold winter days.

To see more of the day’s adventures, check out The Brand Canteen’s photographic exploration, .

Serves 4

INGREDIENTS:

  • 300g organic rice and quinoa pasta
  • Extra virgin olive oil
  • Plenty of organic butter (this can be replaced with more oil if you want to keep it vegan)
  • 1 garlic clove, finely chopped
  • 1 brown onion, finely diced
  • 250g medium pine mushrooms, roughly diced
  • Salt and pepper

To serve:

  • Handful Italian parsley
  • Chèvre or grated parmesan

METHOD:

  1. Boil a pot of salted water for the pasta. Heat the olive oil in a large frying pan and then melt in a generous portion of butter (the more butter the better in my book, a few tablespoons will do the trick).
  2. Sauté the onion, adding the garlic once the onion has slightly browned.
  3. Meanwhile, add the spaghetti to the boiling water and cook until slightly al denté. This will take around 15 minutes if you are using a rice and quinoa pasta.
  4. Add the mushrooms and sauté for another 10 or so minutes and season well with salt and pepper.
  5. When the pasta is ready, drain it and sprinkle with a tiny bit of olive oil (rice and quinoa pasta can get a little sticky). Mix through well.
  6. Serve sprinkled with parsley and chèvre.

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