Mushrooms

We love to eat mushrooms. When we lived in the US, we sometimes went picking wild mushrooms - all the delicious ones that cost lots of money in Europe like morels, chanterelles (girolles) and porcini. After moving to Tassie, the wild mushroom choice became limited. We saw morels on Mt Wellington once and we've picked and eaten the typical field mushrooms as well as "slippery jacks".
Briony built a mushroom box out of old floorboards and filled it with some spent mushroom compost. If we're lucky, we get one or two flushes of mushrooms, usually huge ones, like these



Often we make a simple pasta dish with our bottled tomatoes (more on this in a different post) reduced to a thick sauce served over a homemade egg pasta that the Italians traditionally cut over a box laced with wires called a chitarra (guitar). We cut the pasta in our pasta machine. I was thinking that the mushrooms fried in olive oil tossed into the sauce at the last minute would make a delicious addition. They did.