Taglierini with three mushrooms
Fresh chanterelles and morels are in season during the spring and early summer and are now available in most large supermarkets. Fresh ceps are available from August until late October. If you can’t find the fresh variety, I suggest you use 25 g (1 oz) each of any two of the mushrooms in their dried form and add 100 g (4 oz) cultivated oyster mushrooms. If you do this, you will need to soak the dried mushrooms in warm water for around 20 minutes before using.
- 85 g (3 oz) butter
- 1 small onion, finely chopped
- 55 g (2 oz) Parma ham, finely chopped
- 115 g (4 oz) fresh chanterelles, sliced
- 115 g (4 oz) fresh morels, sliced
- 115 g (4 oz) fresh ceps, sliced
- 300 g (10 1/2 oz) fresh taglierini
- 85 g (3 oz) freshly grated Parmesan
- Freshly ground black pepper
Heat the butter and fry the onion until gold. Add the Parma ham, fry for a few minutes, then add the mushrooms and a little salt and cook for a few minutes until the mushrooms are just softening. Cook the pasta in boiling salted water for 20 seconds then drain, reserving 1-2 tablespoon of the cooking water. Toss the pasta with the mushrooms and little of the cooking water just to moisten and add salt and pepper to taste. Sprinkle with Parmesan to serve.