Pasta Quatro Stagione
(Pasta for All Seasons) Recipe

Origin: Italian Period: Traditional

Ingredients

150g fresh shiitake mushrooms
150g fresh oyster mushrooms
100g chanterelle mushrooms
4 tbsp olive oil
1 garlic clove, finely chopped
2 tbsp parsley, finely chopped
salt and freshly-ground black pepper
juice of 1 lemon
300g dried fusilli pasta
150g smoked ham, shredded
3 tbsp double cream
2 tbsp truffle oil

Pasta Quatro Stagione
(Pasta for All Seasons) Preparation:

Method:

Wipe the mushrooms to clean then trim off any woody parts of the stem then slice the shiitake and oyster mushrooms into fine strips.

Add 4 tbsp olive oil to a pan and use to fry the oyster and shiitake mushrooms for about 3 minutes then add the chanterelle mushrooms and fry for 2 minutes more. Now add the garlic and parsley. Season well with salt and black pepper then fry for about 3 minutes before adding the lemon juice. Mix to combine then take off the heat and set aside.

Bring a large pan of lightly-salted water to a boil, add the pasta and cook for about 8 minutes, or until tender. Drain and add to a serving bowl. Mix in the ham, mushroom mixture and cream then drizzle the truffle oil over the top and serve.

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