Egg pasta with spring mushrooms, nettles and parmesan
First mushrooms, nettles, dandelions: after a long winter finally a sign of spring. Nettles are quite difficult to collect but don’t be afraid. They don’t need much preparation ahead, normally we just blanch them. We can prepare them like spinach, cook a soup or make a spread. As you might know, Czechs are big fans of mushrooms. Usually we pick them during the summer or in autumn, but this year I was very lucky to find some amazing spring mushrooms. Just be careful and make sure you know what you’re eating, otherwise it can go wrong.
For 2 portions:
200g your favourite pasta
1 clove of garlic
50g of spring mushrooms (or any mushrooms you can find, preferably not poisonous)
30g grated Parmesan cheese
salt, pepper, olive oil
Pick the leaves from nettles, blanch them in hot water and cool down in ice water. Drain the excess water and cut into smaller pieces.
Crush the garlic clove and fry it in olive oil. Cut the mushrooms into smaller pieces and add them to the pan. Season well. Add chopped nettles and pour in the sherry. Allow alcohol to evaporate. Add the cooked pasta and some of the cooking water. Stir, add butter to make an emulsion and grind some fresh pepper. Finish with some cheese and nettle flowers if you have them. Enjoy!