A new study has shown that eating wild mushrooms might stave off dementia, as reported in The Daily Express.
I don’t normally eat mushrooms terribly often. I just don’t think about them.
But now they’re on my radar big-style!
And here’s a quick, easy and super-tasty way to introduce them into your life!
(We really like chilli and used a whole one. If you’re less inclined to blow your head off with spice, try adding half)
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 200 grammes mixed wild mushrooms
- 2 cloves garlic
- 1 red chilli pepper
- 3 good glugs olive oil
- 1 good handful coriander
- 3 tablespoons Parmesan grated
- 200 grammes pasta
- 2 tablespoons creme fraiche optional
Ingredients
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Instructions
- Start by preparing your vegetables.
- Carefully wash and drain the wild mushrooms. Roughly chop.
- Peel and thinly slice the garlic cloves.
- Wash the coriander and roughly chop the leaves.
- Wash and finely chop the red chilli pepper.
- Put boiling water into a large saucepan and bring back to the boil.
- Add the pasta, giving it a quick stir to stop it sticking in clumps. Cook according the the instructions.
- While the pasta is cooking, heat 3 good glugs of olive oil in a large pan over a medium heat. Add the sliced garlic and diced chilli. Cook for 2 or 3 minutes until the garlic has started to soften.
- Add the wild mushrooms and cook over a medium heat, stirring occasionally, until cooked and soft. This will take around 10 minutes.
- When the pasta is ready, drain it carefully, reserving a little of the cooking water.
- Add the mushrooms and the coriander to the pasta. Mix well.
- Add a little of the reserved cooking water if you would like the dish a little less dense. Stir in most of the grated Parmesan cheese.(You can also add a tablespooon or two of creme fraiche at this stage if you want to make it creamier and richer)
- Plate up and add a sprinkling of Parmesan cheese.