Wojtek's Autumn Pasta Perfection

A Note From Wojtek

“My love for this recipe comes from my grandparents, who used to take me foraging as a child. From gathering together in nature and sharing the excitement of searching for these wild treasures, to seeing them transformed into delicious meals, the whole experience created not only wonderful flavours, but, most importantly, precious memories and an appreciation of those special moments.”

Pasta With Chanterelles & Miso

Serves 2

Ingredients

• 40g unsalted butter

• 1 small onion, finely chopped

• 1 garlic clove, sliced

• 300g chanterelle mushrooms, cleaned and roughly chopped

• 1 tbsp miso

• 50ml quince liqueur (or dry sherry)

• 200g dried pasta shapes

• 50ml crème fraîche or soured cream (optional)

• Freshly ground black pepper

• Chopped flat-leaf parsley, to garnish

• Comté cheese, to serve

Cooking Instructions

Melt half the butter in a large, shallow flameproof casserole dish with a lid. Add the onion and garlic and cook over a medium heat for 2–3 minutes. Stir in the mushrooms and remaining butter, cover with the lid and cook for 10 minutes, stirring occasionally.

Blend the miso with the quince liqueur or sherry in a small bowl. Stir the mixture into the mushrooms, cover again and simmer gently for 5 minutes.

Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet instructions.

When the pasta is almost ready, stir the crème fraîche or soured cream into the mushroom mixture, if using. Taste and adjust the seasoning with salt and pepper. Drain the pasta and add it to the mushroom mixture, then toss together gently.

Divide the pasta and sauce between two bowls, grate over the Comté and finish with a scattering of chopped flat-leaf parsley. Serve immediately.