In this simple recipe, fresh egg noodles, creamy beans, and lots of herbs and butter highlight the aromas and textures of foraged wild mushrooms.
What You Get
Wild mushrooms (see note below)
Grated Parmesan cheese
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 25 minutes
Total Time: 25 minutes
Bring a pot of salted water to boil. Set the pasta by the stove but don’t add it yet (it cooks quickly!).
To clean the mushrooms, depending on the variety, either brush away any pine needles or grit, or if they have hollow centers, split them in half and quickly rinse to remove any grit inside. Tear or slice the mushrooms into 2- to 3-inch pieces. Slice the shallot. Coarsely chop 2 or 3 cloves of garlic. Rinse and drain the beans.
In a wide skillet over medium heat, warm 2 tablespoons olive oil. Add the mushrooms and sauté until they release their liquid, about 5 minutes. Add the shallot and sauté until the shallot is soft and the mushrooms begin to brown, 3 minutes. Add the garlic and stir until fragrant, 1 minute. Finally, add 1 cup of the beans and 2 tablespoons of the herb butter and stir until warmed through and melted. Season with salt to taste. Remove from the heat until the pasta is ready.
Add the pasta to the boiling water and cook until tender, 1 minute or according to package instructions. Using tongs, transfer the pasta to the pan with the mushrooms, along with ¼ cup of the pasta water and most of the cheese. Return the pan to low heat and toss until the sauce thickens and coats the pasta, 1 minute. Season with salt to taste.
Heap the pasta on plates, finish with a squeeze of lemon, and drizzle with olive oil. Sprinkle with the remaining cheese, grind with pepper, and serve warm.
Note: Depending on the season, wild mushrooms will vary. You might receive morels in the spring, porcini in summer, chanterelles in fall, and hedgehogs and black trumpets in winter.