Wild mushroom spaghetti. Squid ink pasta with wild mushrooms and duck egg.
This time my favourite supermarket (the only that I found that sells wild mushrooms) had some lovely fresh mousserons. Botanically known as Marasmius oreades. So I devised this simple but full of flavour recipe, quite close to the classic spaghetti aglio olio and peperoncino. But with mushrooms, and egg. Duck egg for me, should work with a hen egg as well.
- 200g squid ink spaghetti
- 100g wild mushrooms
- 2 duck eggs
- 2-3 cloves of garlic
- 2 small chilies
- 50ml olive oil
- salt & pepper
Boil the pasta as per packet instructions. Also boil the duck egg, straight into cold water, boil for 4 minutes for quite soft, or 5 minutes for medium from the moment that it starts to simmer. Drain and keep in an iced water bowl until needed.
Chop the garlic and the chilies. Use more or less of both as you like. Heat the olive oil in a pan, add the chopped ingredients and cook for a couple of minutes to soften. The garlic should not get to much colour on it. Add the wild mushrooms to the pan, sprinkle with a little salt and pepper and cook, for 5-6 minutes. That’s the sauce done.
Once the pasta is cooked to your liking, drain and add to the frying pan. Pour in about 50ml of the pasta water. Stir well. Serve with the soft boiled egg on the top sprinkled with black salt. If available. Should you like, a squeeze of lemon, some fresh chopped parsley and grated parmezan, also work well with this wild mushroom spaghetti dish.