It’s mushroom season in Finland, and thanks to the expert guide of some friends I too had a successful expedition to the forest. The catch of the day included mostly “suppilovahvero“, “kantarelli” and one “herkutatti” which I didn’t find myself but was given as a present, because I had whined so much about how great it would be to find some (it is considered the most precious mushroom in Italy).

As a fitting conclusion for the day, we had “pappardelle ai funghi” for dinner, obvioulsy made with some of the loot we brought home. Recipe follows.

For the basic mushroom sauce for 4 you will need a big bowl of mushrooms, olive oil, 2 onions, a bunch of fresh parsley, salt, pepper and one tomato. Fry the onions in oil in a non-stick saucepan. When the onions have become soft throw in the mushrooms, salt and pepper, and stir for a while. Add the diced tomato, stir some more and put the lid on. Cook for 15 minutes on low-medium heat, stirring occasionally and making sure the sauce doesn’t get dry (add a little hot water every now and then if needed). Meanwhile cook the pasta and once it’s ready mix it in the sauce with the chopped parsley. Best enjoyed with a “wide” pasta such as pappardelle or tagliatelle. Note the absence of cream, which is a no-no because it kills the delicate taste of the wild mushrooms.