Before I left for Sweden my mother emailed me and asked how many girolles I wanted when I got there. ‘How many is there?’, I asked. ‘I bought three kilos’, mother said. ‘Well, could I have one kilo, please?!’

A whole KILOGRAM of my favourite mushroom – I feel rich! But before I went home I needed to make space in the freezer for my treasure and used up the last of the girolles from last year making this gorgeous pasta.

 

Fettucine with browned butter, girolles, garlic, parsley and parmesan, serves 2

2 balls of De Cecco fettucine (my favourite dried pasta brand)

50 g salted butter

150 g girolles

1 small garlic clove

butter for frying

a bunch chopped parsley

salt and pepper

parmesan

Cook the pasta al dente. Brown the butter in a large saucepan (it splatters a bit); put on medium heat until it smells nutty and the butter underneath the from has a nice brown colour. Remove from heat. 

Fry the girolles in butter on medium heat. Add the chopped garlic towards the end. Season and scatter with parsley. 

Drain the pasta and mix with a few tablespoons of the browned butter (avoid the sediment on the bottom) and mix in with the girolles. Adjust the seasoning and add more butter if you like. Scatter with grated parmesan and serve.