Wild About Mushies!!!!

April is the time of year in Western Australia when the first rains fall after a very hot Summer and then up pop the mushrooms!  

Mushrooms are so delicious, I have always eaten them. Today, you can buy so many types of mushrooms.

Growing up, we often went to my aunt and uncles dairy farm and picked mushrooms. My mother cooked them in a creamy buttery sauce, very delicious on toast!

Another type of fungi which has become popular over the years is the truffle!

A great place to go is Manjimup, 300 kilometers south of Perth, Western Australia. Manjimup is known for growing the black truffle. It's climate is similar to that of Perigord, France where they have harvested truffles over the years.

Italy is renowned for growing the white truffle. In fact, the largest known white truffle came from Pisa, Italy, weighing 1.5 kilograms.

Truffles grow under the ground near the roots of oak, hazelnut and other varieties of trees. Pigs were used to locate truffles. Unfortunately, pigs ate more than they gave, so dogs were taught to dig them up and bring them to the owner.

Truffles are very expensive. White truffles cost from about $1000 to over $2000 for half a kilo. Black truffles cost from $300 to over $600 for half a kilo. 

When people cook with truffles they normally shave them so they go further!

They are very strong in taste. To me, they are like heaven!

Fresh Wild Mushroom Linguine With Truffles 

Ingredients:

1 packet of uncooked linguine
500grams of fresh wild mushroom (chanterelles, shiitake, oyster, etc)
4 tablespoons of butter
2 garlic cloves, minced
4 tablespoons of shallots, chopped
Half a cup dry white wine
Half a cup chicken stock
1 cup cream

Nutmeg, freshly grated to taste
1 white onion, thinly sliced
2 teaspoons of fresh lemon juice
Salt and pepper
2 teaspoons of fresh thyme leaves
White truffle oil
Black truffle, shaved fresh at the time of serving

Method

Cook linguine pasta according to package directions. Drain and return to pan to keep warm. 

Clean mushrooms with a damp cloth and cut into thick slices. In a large frying pan, saute mushrooms in butter for 2 minutes. Then add minced garlic, sliced onion and shallots. Cook a further couple of minutes. 

Put in the white wine and simmer until wine is reduced by half. 

Add chicken stock, cream and nutmeg. Simmer until sauce thickens.
Remove from heat, add lemon juice, salt, and pepper. 

Lastly, add drained pasta to sauce and mix gently to coat the pasta.
If required, add more chicken broth if sauce seems too thick.

Place pasta on individual plates.
Spoon any mushrooms left in the pan over the top and sprinkle with fresh thyme leaves.
Drizzle white truffle oil over the top.
Using a truffle shaver, shave a few slivers of fresh truffle over each plate before serving.
 

Serves approximately 6 people.

I like to serve with crusty fresh white bread and a glass of white wine!

Enjoy!