We have a generous amount of dried wild mushrooms stockpiled, thanks to an enthusiastic mother who picks more than she can eat herself. Soaking the mushrooms in boiling water creates a rich stock that serves the basis of this dish.
dried wild mushrooms (soaked, with their stock retained)
(some regular mushrooms)
olive oil (for frying)
3 cloves garlic (crushed)
fresh chili (chopped)
fresh parsley
lemon juice and zest
2 tsp capers
salt
pepper
(parmesan)
- Soak the dried mushrooms in hot water, keep the water to use as stock later on.
- Fry the garlic for a couple of minutes, then add the mushrooms and chili and fry until they soften up.
- Add the capers, some lemon juice and zest and a little seasoning and start adding stock a little by little, just enough to cover the mushrooms. While doing this, start boiling your pasta.
- When the pasta is cooked, toss everything together, season to taste and drizzle with a little olive oil.
-Serve with optional grated parmesan.
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