YvanThose #foraged shaggy inkcaps I fried the other day have been fine in the fridge for four days, and today I've made a creamy shaggy inkcap pasta with the fried caps and the "stock" made from the trimmings and stems. Plus a dried cap from a few weeks ago, same patch of mushrooms.
Made with #allotment shallots, garlic, and one mild red chilli — plus double cream, smoked bacon, white wine, butter, pepper, salt, and a tiny squeeze of date syrup. Sprinkle of fresh parsley.
Makes for quite the unusual sauce colour! Sort of a bluish grey.
Very rich. Very tasty.
