Mixed mushrooms, optional bacon crumb
The bacon crumb is optional because, quite honestly, this dish is delicious with just the
mushrooms. I do call for mixed mushrooms because they all bring di¥erent avours and
textures. It’s relatively easy to buy mixed mushrooms these days – they sell packs of them
in the supermarket – but if there are only button mushrooms available then that’s just £ne;
it will still be delicious. But do promise me one thing: never wash your mushrooms. They are
little sponges and will soak up the water, which will only dilute their avour. To clean, give
them a wipe with paper towel or a pastry brush. Oh, and if you can’t £nd crème fraîche,
then sour cream works, too.
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Serves 2
300 g mixed mushrooms (such
as button, cup, oyster, swiss
brown, portobello or enoki)
2 tablespoons salted butter
1 tablespoon extra-virgin olive oil
1 garlic clove, nely chopped
1 tablespoon thyme leaves
3 tablespoons dry white wine or
chicken or vegetable stock
sea salt and freshly ground
black pepper
2 tablespoons crème fraîche
1 lemon
grated Parmigiano Reggiano,
toserve
Bacon crumb (optional)
1 tablespoon extra-virgin olive oil
1 bacon rasher, nely chopped
40 g (½ cup) fresh breadcrumbs
FRESH PASTA FOR 2
pappardelle, reginette
(mafaldine), fettuccine
DRIED PASTA FOR 2
fettuccine
If you choose to make the bacon crumb, heat a small frying pan
over medium heat. Add the olive oil and bacon and sauté for
about 5 minutes, until starting to crisp. Add the breadcrumbs
and continue to sauté, stirring frequently, for 5–6 minutes, until
everything is a deep golden brown. Transfer to a small bowl and
leave to cool.
Wipe the mushrooms with paper towel to remove any dirt. Rip
any large mushrooms in half and leave the smaller ones whole.
Melt the butter in a large frying pan over medium heat. Add the
olive oil, garlic and thyme and cook for 1–2 minutes, until fragrant.
Add the mushrooms and the wine or stock and continue to cook
for another minute or until the liquid comes to the boil. Season
with salt and pepper.
Turn o the heat and stir in the crème fraîche. Zest in the lemon
and add a good squeeze of the juice.
Bring a large saucepan of water to a lively boil and season as
salty as the sea. Add the pasta and cook until al dente. Drain,
reserving 125 ml (½ cup) of the cooking water, then tip the
pasta into your mushroom mixture, giving the pan a good
swish around.
Add some of the pasta cooking water if the sauce is too thick,
then season with salt and pepper.
Divide the pasta between bowls and serve with Parmigiano
Reggiano and the bacon crumb (if using) showered over the top.