A delicious mushroom dish for any occasion!
> An expert told me that every mushroom dish tastes better
> tastes better if you sauté the mushrooms over a strong fire.
> A fine recipe for pasta with porcini mushroom sauce.
Alice Vollenweider: There are so many different types of mushrooms that you can’t lump them together. A firm young man’s mushroom must be steamed over medium heat until soft or possibly grilled, egg sponges or possibly oyster mushrooms can be sautéed over a larger fire. This also applies to mushrooms that have been in the rain and have absorbed a lot of moisture, because a tasty mushroom dish should contain almost no mushroom liquid. With pasta sauces made from mushrooms, on the other hand, the question is how to achieve the right liquid consistency. Most often, cream is used for this purpose, although it masks the intense mushroom flavor. I don’t like these creamy sauces exceptionally and rather cook according to the following recipe: cut the mushrooms into slices and steam them well in the olive oil together with the shallots. Now season with salt and pepper, add parsley, rosemary and thyme, deglaze with wine and simmer for about 15 minutes.
Before serving, mix the mushroom sauce with the fresh butter.
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