As Autumn arrives – so does exciting ingredients, such as ripe fruit, fresh game and fragrant mushrooms. This pasta dish is easy and quick to make. Organically grown mushrooms are healthy too, packed with vitamin and help strengthen your immune system – and it tastes of Autumn!
Every Autumn we go mushroom picking. And we are especially looking for chanterelle ‘the gold of the forest’ which easily can turn any meal into a feast. You can simply fry the golden mushroom in butter and place it on a piece of toast and your taste buds will be in for a treat! The pasta dish ‘Cheesy Autumn Mushrooms, with tagliatelle and poached egg’ is a small feast too and indeed a celebration of Autumn.
200 grams unsmoked streaky bacon
4 ss butter for frying
4 cloves garlic
200 grams mushroom, preferably chanterelles
80 grams spinach
4 ss grated parmesan
1 tsp grounded pepper
Clean and slice the mushroom into 2-4 depending on size. If you are using dried mushrooms, soak the mushrooms in hot water for 10 minutes, then drain well.
Cut the streaky bacon into squares. Fry in a pan with a little bit of butter until crispy. Leave to cool down on a piece of kitchen towel which will remove excess fat.
Chop the garlic finely and sauté it in a pan together with some butter. Garlic usually does best if it’s cooked quickly and over medium heat for about thirty seconds. Add the mushrooms and fry until the mushroom is golden. Ad the bacon and turn off the heat.
Boil tagliatelle in a big pot with lots of water, as advised, until it’s al dente (approx. 4 minutes for fresh home made tagliatelle).
Ad spinach and the mushroom into the tagliatelle. Serve in bowls, top with one poached egg on each dish. How to poach a an egg? Check out this fool proof method from bbcgoodfood.com. Then sprinkle lots of grated parmesan and freshly grounded pepper on top. Decorate with fresh thyme.