Because dry mushrooms are very surprising…
… And also because it’s asparagus’ season, YAY !
There is nothing easier than drying mushrooms after a harvest. Sliced or in one piece, in order to dry mushroom you simply need to let them be on something that let the air passes easily (like a potato bag, a shelf, a tray with holes… and best if it’s under the sun) and turn them over from time to time. The process can take until 1 or 2 weeks but the result is always surprising as even if it’s dry, the taste of mushroom remains very strong.
Ingredients (for 2 persons):
- 250 g wholemeal dry pasta
- 1 handful dry girolles
- 10 small fresh green asparagus
- 10 cl thick crème fraîche
- Rehydrate mushrooms by covering them with hot water (not boiling, just hot) for at least 2 hours.
- Slice rehydrated mushrooms in smaller pieces and reduce the rehydratation juice (without mushrooms) in a small sauce pan (boil).
- No need to peel the asparagus but take off the little scales with a sharp knife, rinse, and dry out with a clean kitchen towel. Cut into pieces of 2 cm. In a frying pan, with olive oil, on medium heat, “sauté” asparagus for 2 to 3 minutes, lower the heat, season, cover and leave it for 7 to 8 minutes, stiring it from time to time.
- Lower the heat below the rehydratation juice, add crème fraîche, and reduce some more until sauce consistency (After adding the cream, do not boil anymore). Add mushrooms, asparagus (except for the heads), season.
- Cook pasta (boiling salted water).
- In a bowl, combine pasta, sauce and use asparagus’ heads as decoration.