Better than porcini mushrooms, king oyster mushrooms are a real delight and give the preparations a full-bodied and slightly sweet flavor. But king oyster mushrooms are also a precious source of ergothioneine, an amino acid with a powerful antitumor and antioxidant action. Therefore, today's pasta prepared with cardoncelli mushrooms is a delicious, satiating and healthy first course. To complete the recipe, a touch of wild garlic, with a delicate flavor but with precious cardioprotective properties and able to support the immune system, especially as regards the health of the respiratory tract.
300 grams of whole wheat spaghetti
400 grams of king oyster mushrooms
1 small red onion
Bunch of wild garlic
1 ladle of vegetable broth
Extra virgin olive oil
Clean the mushrooms with a damp cloth and cut them into thin slices, including the stem. Slice the onion and brown it in a pan with extra virgin olive oil. Add the mushrooms and a pinch of finely ground sea salt. Cook for a couple of minutes and, as soon as the mushrooms begin to release the water, add a ladle of vegetable broth, mix, close the lid and cook for five minutes. Remove the lid and let it cook for another couple of minutes. Meanwhile, boil the pasta and drain it al dente. Sauté the pasta in the pan with the mushroom sauce for one minute. Pour into the dishes. Chop the wild garlic leaves with a knife and spread over the pasta.