Cute Boletes and Pasta

I found these babies on Tuesday.

They might be Orange Birch Bolete, but I’m not sure, since there are some other fungi that look very similar. Anyway they’re part of Leccinum genus, and all the similar looking species taste good so it doesn’t matter if don’t recognise them exactly. It’s enough that I know it’s one of the similar-looking-boletes. If there were a chance to confuse them with inedible or poisonous mushrooms, I wouldn’t pick them.

Wednesday I used them to make pasta sauce. Orange Birch Boletes (and the others who look like them) must always be cooked well, otherwise they can cause stomach ache. So no quick frying for them. They also turn black when cooked, so tomato sauce is better for them than creamy sauce. I had Orange Birch Bolete, but you can also use the recipe with other forest mushrooms or cultivated mushrooms.

Orange Birch Bolete Pasta

whole grain fusilli or other pasta

1,5 l cleaned and coarsely chopped Orange Birch Bolete
2 tbsp oil
1 onion
3 big garlic cloves
1 glass red wine (optional)
1 can crushed tomatoes
1-2 dl water
pinch of white pepper
small bunch of fresh basil (about 4 tbsp chopped)

Sauté the boletes in a dry pan until the excess water comes out. Discard the water or keep sautéing until it’s evaporated. Add oil and chopped onion and sauté few more minutes. Add minced garlic and sauté couple of minutes. Add crushed tomatoes, water and wine and bring to boil. Simmer covered at least 10 minutes. Meanwhile cook the pasta according the instructions on the package. Season the sauce with salt, pepper and fresh basil and mix with pasta.


Something Simple

If I don’t feel like cooking I often just throw some noodles and other things to a pot and boil them few minutes. Today was one of those days. I will add a picture later if the camera and computer start co-operating. And here’s the picture!

Noodles with Mushrooms and Vegetables

1 l water + bouillon cube (mushroom or other)
2 handfuls of dried funnel chanterelles
some dried chard stalks
1 big carrot
half bell pepper
1 celery stalk
2 handfuls of frozen green beans
1 handful frozen kohlrabi
100g whole wheat noodles
1 onion
soy sauce for serving

Cut carrot, bell pepper and celery into strips. Bring the water to boil and dissolve bouillon cube in it. Add funnel chanterelles, chard, carrot, bell pepper and celery, and boil 2-3 minutes. Throw in frozen veggies and noodles and boil 3 more minutes. Cut the onion in thin half moons and stir it in before serving. Nom nom.