Mushrooms rise from humble roots. Once products of health’s desperation, these spore-eaters are now part of the “you ordered that?” generation, and straddle consciousnesses like a forgotten moon, remnants of a life between necessity and preference.
Spaghetti with Wild and Fresh Mushrooms (serves 2)
½ ounce dried porcini mushrooms
1 tablespoon olive oil
½ onion, chopped
1 garlic clove, minced
½ pound fresh mushrooms
¼ cup dry white wine
½ tablespoon soy sauce
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
Salt and pepper to taste
1 tablespoon parsley, chopped
¼ cup Parmesan
Soak dried mushrooms in boiling water. Cover for 15 to 30 minutes. Drain and retain soaking water. Rinse mushrooms thoroughly, dry, chop and set aside.
Heat oil in a large skillet. Sauté onion with one clove of garlic until tender. Chop fresh mushrooms, add to skillet with one clove garlic, and sauté for 5 to 10 minutes.
Add chopped dried mushrooms, wine and soy sauce and continue to sauté, stirring, until tender. Stir in thyme and rosemary, ½ cup mushroom soaking liquid, and salt and pepper to taste. Raise heat and cook until mushrooms are slightly glazed, and little liquid remains in pan. Stir in parsley. Set aside.
Fill a large pot with water, and add remaining soaking liquid from mushrooms. Bring to a boil, add salt and oil, and cook spaghetti al dente. Drain and toss with mushrooms and Parmesan. Serve immediately!
In a world of convenience beyond seasons, fungi have been elevated to a time of preparation; with wine sauce that melts any spaghetti’s cool whip, and parsley added for crunch. The mushrooms full flavor provides the antidote for any depressed palate, and allows you to forget you were ever eating the layman’s cure for pneumonia.
recipe: Mediterranean Light
cooking time: 40 minutes