Mushroom Pasta

Mushrooms are the fruiting body of fungi, like the apple of an apple tree. Mycelium is the root-like structure of mushrooms. It’s always there, waiting for the right conditions.

Mushrooms are super food. They provide vitamins, minerals, antioxidants, protein, and fiber.  They support a healthy metabolism, strengthen the immune system and contain cancer prevention compounds.

A 3.5 ounce portion of chicken of the woods mushroom contains 33 calories, 6 grams of carbohydrate, 3 grams of fiber, 1 gram of fat and 14 grams of protein.

We’re going to start where we should always start, with bacon fat.

Add a mixture of wild and/or store bought mushrooms of your choice to the preheated, prebaconfatted pan.

Let them sizzle in the fat and caramelize for a bit.

Add a tablespoon of butter, some fresh parsley from your garden and a bit of garlic to those caramelized mushrooms, along with a healthy dash of salt and pepper.

Spoon a bit over your choice of pasta and enjoy!

Mushroom Pasta

  • Servings: makes 2-3 servings
  • Print

(Recipe adapted from the Forager Chef website)

  • 1 tablespoon of bacon fat
  • 2 cups of a variety of mushrooms, cleaned of any dirt with a damp towel
  • 2 cloves garlic, chopped
  • handful of parsley, chopped
  • 1 tablespoon butter
  • salt and pepper
  • cooked pasta

Heat a cast-iron skillet over medium high heat. Add bacon fat and mushrooms and cook for about 10 minutes, stirring occasionally to caramelize all over. Add garlic, parsley and butter to the pan and stir. Let cook for another minute before spooning over your choice of cooked pasta.

A sprinkle of Parmesan cheese would be delightful over top.

 

One Comment Add yours

  1. Colleen says:

    So many gorgeous mushrooms. This recipe sounds amazing!

    Like

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