For ➋ 25 g dill
125 g grated Parmigiano
25 cl whipped cream
200 g king oyster mushroom*
150 g brown shimeji or other small mushrooms*
30 g chanterelles or other wild mushrooms*
30 g butter
3 tbs olive oil
250 g tagliatelle or fettucine
Chop the dill and Parmigiano into a fine crumb in a blender or food processor. Pour into a pan, add the cream and bring to the boil while stirring until the cheese has melted. Cover the pan, remove from heat and set aside.
Cut the oyster mushrooms into 3 mm thick pieces. Clean the other mushrooms and remove the feet. Melt the butter in a shallow pan over medium heat. Fry the king oyster mushroom in 3-4 m until done, add the remaining mushrooms and fry for another 3 m.
Bring a deep pan of water to the boil, add generous salt and cook the pasta al dente. Drain and return to the pan and toss in the cream, herbs and cheese mixture, followed by the fried mushrooms.
Divide the dish between two plates.
* Use any kind of mushrooms you have on hand. Chestnut and small white mushrooms are also fine.
Divide the dish between two plates.
