Back from the forest: Trumpet of the dead cream sauce
Some time ago, I saw on TV that if you ask children to draw a fish, some of them actually draw a square or a rectangle, or whatever shape they get when they order (what passes for) fish in big fast food chains... Is it just me or is that plain scary?
Now I didn't grew up on a farm either, I've never milked a cow or butchered a pig (I'm thankfull for that actually). Beside cherry tomatoes or some fresh herbs I grow, I'm not much of a provider myself.
But a few weeks ago I had the chance to go mushroom hunting again, which I hadn't done since I was a child I think. And it's been so nice, walking around in a peacefull, sunbathed, quiet forest, looking for what nature has to offer us.
Trumpet of the dead is what I came home with. Once cleaned, they have been dried in the oven (door open, 50°C with fan, for about an hour) and store in glass jars for the winter.
Of course it means getting up at dawn on a sunday morning, walking a few kilometers in the cold, but it's so much more rewarding than queueing at the check out line of the supermarket.
Don't get me wrong, I'm not a cave person, quite the opposite, ask my friends: I'm such a geek. But I think it's important to know that fish don't have the shape of a rectangle, that peas don't grow in tin cans or that bread should not come in a plastic bag with a list of 23 ingredients in it.
Pasta with Trumpet of the Dead Cream Sauce
60gr of Pasta (orechiette)
20gr of Dried Trumpet of the dead
10cl of Cream
1 Small Shallot
1/2 a Clove of Garlic
1 Teaspoon of Cornstarch
2 Tablespoons of Fresh Parsley
In a bowl, rehydrate the mushrooms with some hot water. This should take about 20 minutes.
Heat up some salted water to cook the pasta, according to what the packaging is saying.
Chop the shallot and the garlic as finely as possible, in a non-sticky pan slowly heat up some butter and add the shallot and garlic and stir for a few minutes.
Drain the mushrooms, but keep 10cl of the water you used to rehydrate them. Add the mushrooms in the pan, stir (still on a low heat) for a few minutes.
In the 10cl of water you kept from the mushrooms, add the cornstarch and stir to dissolve it. Pour this, aswell as the cream on top of the mushrooms. Keep stiring for a few minutes, until the sauce has the wished consistency. Add salt and pepper to your taste.
Drain the cook pasta and serve with the sauce on top, to finish sprinkle the freshly chopped parsley on top. Instead of pasta, you could serve this white meat or game if you like.