The following is a guest blog post from Bren Haas – blogger at BG Garden.
This is one of my family’s favorite quick dishes to prepare in spring and autumn. It is quick meal and super fun to add a few mushrooms that were hunted in our woods here in Ohio. Not all mushrooms are edible so be sure to check species information. I recommend and trust the OSU Extension website.
6 oz wild mixed mushrooms (morels, shiitake, porcini and portobello are my favorite)
4 tablespoons olive oil infused with red pepper
2 clove garlic, finely chopped
Salt and freshly ground black pepper
1/2 lemon, juiced
8 oz of prepared linguine pasta
3 oz of fresh grated Parmesan
Be sure to clean wild mushrooms by brushing off any dirt using a pastry brush or dabbing with a clean towel.
Mushrooms should be sliced thinly.
Add infused olive oil into a very hot skillet carefully add finely chopped garlic.
Add the mushrooms to the skillet and let fry fast being sure to toss the mix once or twice. Let mushroom and garlic fry fast, tossing once or twice for about 5-10 minutes.
Add pepper and squeeze fresh lemon juice.
In another skillet add prepared pasta and 3 tablespoons of chicken broth.
Remove pasta once it is hot.
In your favorite serving dish add warm pasta, mushrooms, with the Parmesan and parsley.
Bren Haas started her blogging ( http://www.bggarden.com) career 5 years ago as a way to share her hidden garden out in the country. Even though her kids are now teenagers she remains busy raising them and adding landscaped gardens filled with veggies,herbs, shrubs and perennials to their 16 acres of Ohio property. For the past 3 years Bren has been growing year-round in her 10’x12’ home greenhouse and recently started raising fish with her husband in the structure as well. Be sure to check out #gardenchat (http://www.connect-share-grow.com ) network if you would like to connect with other garden enthusiasts were Bren is the administrator of this huge Twitter based network.
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