MAIN, STARTER, TO COOK, VEGETARIAN, PASTA AND GRAINS, BREAKFAST AND BRUNCH MAIN, STARTER, TO COOK, VEGETARIAN, PASTA AND GRAINS, BREAKFAST AND BRUNCH

Porcini and Chanterelles Spaghetti with Orange Butter and Sage

Three bags full of porcini, chanterelles and king oyster mushrooms fresh from the market and a sudden change of recipe: mushroom gnocchi were on my mind, aromatic porcini finely chopped and mixed into a soft potato dough, but kitchen life doesn't always go to plan. My recipe didn't work out at all. A complete kitchen disaster, which I had to save by turning the gnocchi dough into a completely different kind of dish. Although it ended successfully, I felt exhausted but that's another story and recipe to share another time (soon!).

The frustration about the unexpected failure and my growing appetite could only be cured by my most beloved comfort dish - pasta. Spaghetti with a little finesse, stirred in fruity orange butter - smooth like velvet - I mixed them with my leftover mushrooms. Sautéed until al dente with a topping of woody, crisped sage leaves, they were delicious! I was in peace again, with mushrooms and gnocchi and experimental recipes.

Porcini and Chanterelles Spaghetti with Orange Butter and Sage

Serves 2

  • spaghetti, cooked al dente, 200g / 7 ounces

  • butter

  • olive oil

  • porcini, cut into 1 1/2 cm / 1/2" pieces, 60g / 2 ounces

  • chanterelles, cut in half (lengthwise), 100g / 3 1/2 ounces

  • king oyster mushrooms, cut into 1 1/2 cm / 1/2" pieces, 100g / 3 1/2 ounces

  • fine sea salt

  • black peppercorns, crushed in a mortar

  • fresh sage leaves 15

  • freshly squeezed orange juice 5 tablespoons

  • zest of 1 orange, for the topping

Heat 1 tablespoon of butter in a heavy pan and sauté the porcini for 1 minute on high heat until golden. Stir constantly, season with salt and pepper and transfer to a plate. Heat 1 tablespoon of butter in the same pan and sauté the chanterelles for 1-1 1/2 minutes, season with salt and pepper and transfer next to the porcini on the plate. Heat 1 tablespoon of butter and a splash of olive oil and sauté the king oyster mushrooms for 2-2 1/2 minutes until golden brown and with bite, season with salt and pepper and lay on the plate with the other mushrooms. Add 2 tablespoons of butter to the pan and fry the sage leaves on medium-high heat for about half a minute until golden and crisp but not dark, transfer to a plate and pour the orange juice into the hot pan. Scrape off the bits and pieces and add the cooked pasta and mushrooms to the pan. Season with salt and pepper to taste, sprinkle with orange zest (to taste) and crisp sage leaves and enjoy warm.

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