Toasted Pasta In Wild Mushroom Broth Recipe

Directions Preheat the oven to 180°/350°F/gas mark 4.

Break the pasta into smaller pieces, toss in the oil and place on a baking sheet.

Bake in the oven for 10 minutes until golden.

Set aside to cool.

Spray a saucepan with a little olive oil and cook the thyme, garlic and onions over a medium heat for about 10 minutes or until the onion has softened, but not coloured.

Add the soaked mushrooms with their liquid, the parsley stalks, peppercorns and the stock, bring to the boil and cook for 30 minutes.

Meanwhile remove any stalks from the wild mushrooms and add them to the stock.

Slice the mushroom caps, quarter the button mushrooms and set aside.

Strain the stock, wipe out the saucepan and return the strained liquid to the saucepan.

Add the pasta and the prepared fresh mushrooms and cook for a further 10 minutes.

Season with black pepper to taste and sprinkle with spring onions.

Serve very hot.