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Guest Post: Caroline’s “A Mushroom of One’s Own” Pasta

November 18, 2011

It’s autumn and here in North Vancouver that means it’s prime mushroom gathering season! I am a newbie when it comes to wild mushroom identification, so I stick to only a handful of mushrooms that I know well, and importantly, ones that have few poisonous doppelgangers! Thankfully to date, I have not died of mushroom poisoning.

Seriously though, it is a satisfying process to gather your food from the forest then eat a meal out of your bounty a short time later. Here in the lower mainland of Vancouver, we are fortunate to have many opportunities to hone our hunting and gathering instincts!

This simple recipe features wild angel wing mushrooms, but can be adapted to whatever mushroom suites your fancy.

Wild Mushroom and Tomato Pasta

1 package angel hair pasta
Olive oil
1 pint cherry or grape tomatoes
Handful of fresh basil – chopped
Garlic, minced– a little or a lot, depending on taste
A knob of butter
Angel wing wild mushrooms – as many as you can gather!
Salt and pepper
Parmesan cheese

1. Toss the tomatoes with olive oil, minced garlic and fresh basil. Spread mixture on a baking sheet and broil for approx. 20 min.
2. While the tomatoes are roasting, slice your mushrooms and then fry them in butter and garlic until golden. Set aside when done.
3. Cook the pasta until tender, drain and immediately toss with mushrooms and tomato mixture.
4. Grind lots of fresh pepper over the pasta and transfer to a warm plate.
5. Top with Parmesan cheese and enjoy!

Caroline is a fellow UBC Nursing student of Allie’s, a former Respiratory Therapist, the owner of an extremely cute dog named Winston, and most recently a mushroom gatherer with her husband! She is also a great photographer of mushrooms in their natural habitats (see her angel wing mushroom photo above). 

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One Comment leave one →
  1. Suzie B. permalink
    December 1, 2011 12:23 am

    This recipe looks scrumptious and will give it a try. Well done Caroline.

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