Kelly Rossiter Photo
Kelly Rossiter

Difficulty Level Easy

Last week my husband and I feasted on chanterelles on toast that I got at the farmers' market. In addition to those mushrooms, Seth from Forbes Wild Foods also had lobster mushrooms, so named because of their flavor, and yellow boletus. I don't like seafood, so I took a pass on the lobster mushrooms, but I wanted to taste the boletus.

Unlike the chanterelles which held their shape during cooking, the boletus broke down quite a lot. Only the smaller caps which I left whole stayed a bit firm. They threw off a lot of liquid and turned quite sauce-like. They completely melted in the mouth. The boletus had an earthier taste than the chanterelles, possibly a bit closer to the taste of a morel. I added some heirloom tomatoes that I got from the farmers' market, some basil from my garden and topped it off with some Ontario sheep's milk cheese. I realize the odds of you finding yellow boletus mushrooms are pretty limited, so make this with any wild mushrooms, or a combination of them. You can use any pasta shape you like. I was caught short at the cottage and ended up using Chinese noodles. This was a "toss together" recipe, so the measurements are approximate.

INGREDIENTS

1 tbsp olive oil 1 shallot, chopped finely
1/2 lb yellow boletus mushrooms, cleaned and roughly chopped
1/4 cup heirloom tomatoes, chopped
2 Tablespoons basil
1/2 cup chicken or vegetable stock
Salt and pepper to taste
A couple of slices sheep's milk or goat cheese
Cooked pasta for 2

PREPARATION:

  1. Heat the oil in a skillet and add the shallot. Sautee until translucent, about 5 minutes.
  2. Add the mushrooms and cook for about 5 minutes, stirring occasionally. Add the tomatoes and basil and cook for 3 or 4 minutes.
  3. Add the stock and heat through. Taste for salt and pepper. Spoon over pasta and crumble the cheese on top.
This recipe appears in: Vegetable Side Dish

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