After a little rain and with the days still warm there are Porcini growing in the woods and now available in the shops so I know that autumn has arrived.
If they are really perfect you can slice them very thinly and serve them raw with a shaving of Parmigiano Reggiano cheese and a drizzle of olive oil. I like them best made into a sauce to have with freshly made fettuccine or tagliatelle (or if you don’t want to make the pasta yourself then with a good, dried egg pasta. Serves 4 Chop half an onion and sweat in a little butter or olive oil.
Slice about 100 g or 4 oz. mushrooms thinly, add to the softened onion and cook over a medium heat until the mushrooms are cooked, it is good if they are slightly tinged with colour. Add half a carton of cooking cream and some of the water that the pasta has been cooked in. Remember pasta continues to absorb liquid after it is drained and it is important to keep the water in case you need it to keep the consistency of the sauce moist.
Sprinkle with chopped parsley and serve with freshly grated Parmigiano Reggiano.