Fall has arrived in Hanoi and this is also the moment when I could prone stupor of nostalgia. Weather pleasant in heaven Europe, through the old streets to remember the color time house possessed sides paved road on the other side the continent, surfing among shady trees to see the forest after the rain collection, damp smell of wet wood and decaying leaves. In those forests, if looking around the tree, you can see the mushrooms – the treasure of deciduous season. It is often pulled together into the forest in this time for several reasons: maybe just for a picnic unwind with family, maybe because hunting season had started and they in there to find the loot Is that also because the mushrooms with delicate flavors awaits the hands cherish them to collect.
Fall often accompany purity, tranquility like that, now I just want to touch on a pine forest north Italy, pick the freshest Porcini mushrooms and some herbs to fill the hunger before demise . In the multitude of fungi in the forest, there is a known as the “gentleman’s mushroom” – mushrooms gentleman by the tradition of the Middle Ages, it has always been brought to a knight or a lord to be found as gift of respect. I think differently, this name is true to its taste anymore: woody aromatic flavor, juicy tasty but still taciturn, not melodramatic – like a real gentleman, say little do much, what nice to go deep into their hearts it was found to be.
It is hard to find in Vietnam Fresh porcini mushrooms, dried mushrooms but some found in imported goods store to get perfume might have been good enough in this case, then, while the structure had to for those fungus available. Occasionally I also eat vegetarian, not for religious reasons but simply because the vegetable itself has its own flavor and worth to enjoy whenever we like instead of being bound to a day or a certain reason. If you want to know how Italians eat vegetarian, I want you to try Tagliatelle who FUNGHI, flat pasta strands mingled with butter and fragrant date mushroom pieces, mint and parsley makes our little lost in the autumn woods, where breezes rustling weeds carry incense around all corners.
Porcini mushrooms have a characteristic scent of wood.
300g Tagliatelle pasta.
100g mushrooms, chopped.
1 tbsp dried Porcini mushrooms, soaked in warm water.
50ml white wine.
4 tbsp butter.
1 garlic clove, minced.
1 holding parsley, chopped.
1 held mint, chopped.
Together in the kitchen Light:
Heat the butter and sauté the garlic until fragrant, then add mushrooms and stir fry until cooked and the water has evaporated, then add the white wine and cook until dry on.
Add porcini mushrooms and porcini mushrooms soaked in water, the fire to boil until thick shallow.
For spoonful of salt in water, then boiled boiled noodles as directed on package until al dente when reached then picked out the basket to drain.
Boil the mushrooms for heating, while bread is still hot, mix with mixed mushrooms, season with salt pepper mouth.
Add parsley and mint, mix well.