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Wild Mushroom Pasta

A light Italian style parmesan pasta with wine fried wild mushrooms and plenty of fresh basil. Most wild mushrooms suit this dish, here we used a mix of porcini, chanterelles, field mushrooms and orange birch boletes found in the Galloway Forest during a fungi tour with Foraging Scotland.


Serves 4

400g wild mushrooms

400g pasta of your choice


4 cloves of garlic

fresh basil

black pepper

half a block of parmesan

3 large eggs

200ml milk or milk alternative


white wine

oregano and mixed herbs

frying up foraged chanterelles and field mushrooms with foraging scotland
A bowl full of creamy wild mushroom pasta and basil


Fry the mushrooms in a little oil or butter until they release their moisture, then add more butter and fry gently until they brown and caramelise a little. Add salt to taste, chopped garlic and a splash of white wine. Fry the wine off and set aside.

Grate the parmesan into a jug, beat in eggs and milk with ground black pepper and set aside.

Begin cooking the pasta in a saucepan by adding boiling water and a pinch of salt.

Fry the chopped onion, add garlic once it's browned off. Once the pasta is cooked strain it off and save the cooking water. Stir in the pasta with the onions, garlic and mushrooms.


Turn off the heat and stir in the egg/milk/cheese mixture with the basil leaves. Stir in the pasta water until the sauce reaches the desired thickness. 

Serve with mustardy salad and top with extra basil, parmesan and pepper.

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