Forest boletus pasta

The autumn is here! And we couldn't wait to go to the forest to pick up some mushrooms. And there were quite a few. I love the smell of the forest in the autumn. You can actually taste it in the mushrooms, too. Today we found lots of little boletus mushrooms, just enough to make a perfect dinner pasta dish for two. We added a little bit of bacon also but to keep it vegetarian just forget the bacon and add more mushrooms. And actually the taste was a bit better without the bacon.

Music for the food

Forest boletus pasta

200 g fresh fettucine pasta (you can take the recipe from this lasagna recipe. But it's easy to remember also: add 1 egg to 100 g of flour with a hint of salt.)

1 onion

2 garlic cloves

150 g fresh boletus mushrooms in pieces

(70 g bacon in cubes)

1 tblsp butter

some fresh basil, chopped

salt 

pepper

squeeze of lemon juice

goat cheese

olive oil

If you use bacon, fry the bits on the pan. Add the pieces of boletus mushrooms with butter. Then add the chopped onion and garlic to the pan also. Fry them gently.

Boil the fresh pasta in salty water for few minutes. When the pasta is ready, take 1 dl of the pasta water (to be used later on) and drain the pasta. Take a big bowl, mix the pasta water with goat cheese, chopped basil, lemon juice and few drops of olive oil. The pasta should be well separated.

Serve the pasta with the boletus-bacon-fry and a slice of goat cheese on top.