On occasions I have been know to say that I’m not a very great friend of pastas, but after tasting this pasta sauce on several dishes I retract my statement – live and learn.
Even though the time to pick mushrooms was at its best when I made this, the sauce does not contain boletes collected this autumn. I have use last autumn’s dried ones from our storage. The benefit of dried mushrooms is that they remain usable for several years.
Dried mushrooms have to be soaked first before starting to make anything else, and then squeezed of surplus liquid. With fresh boletes you can just cut and bake them – though while baking they also release quite a lot of liquid, which should be boiled away before adding any other ingredients.
You could consider champignons as a substitute, but please use fresh ones.
PORTION: 2 persons
TIME TO MAKE: 30 minutes
- 100 gr boletes (soaked or fresh)
- 100 gr smoked bacon slices
- 2 dl cream
- ½ of a small broccoli
- 1 little yellow onion chopped
- a handful of chopped parsley
- 1 tablespoon of grated parmesan
- black pepper, salt (to your taste)
Use only the buds of the broccoli. Cut them in quite small pieces and boil them in salty water for about 3-4 minutes.
Chop the onion and sauté a while before adding the bacon and some black pepper. Don’t add salt yet – smoked bacon is quite salty already and it is safer to add salt as the very last step. It can easily be the case that you do not have to add any at all.
Add broccoli buns and cream and then let the sauce simmer until the broccoli is well cooked and the cream is thick.
Finish the work by adding a handful of chopped parsley and some grated parmesan (to your taste). Taste and add salt and pepper if needed.