MUSHROOM SALT RECIPES

Steps:

• 1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
  2. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones.
  3. Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
  4. Toss the drained pasta into the mushroom pan with a splash of reserved cooking water.
  5. Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.

Steps:

• 1. Get all the prep done before you start cooking: trim the mushrooms, tearing up any larger ones and leaving any smaller ones whole, peel and finely slice the red onion and garlic, and finely slice the pickled onions and cornichons. Pick and roughly chop the parsley leaves, finely chopping the stalks.
  2. Place a large non-stick frying pan over a high heat, throw in the mushrooms and red onions, shake into one layer, then dry-fry for 5 minutes (this will bring out the nutty flavour), stirring regularly.
  3. Drizzle in 1 tablespoon of oil, then add the garlic, pickled onions, cornichons, parsley stalks and capers.
  4. After 3 minutes, pour in the whisky, tilt the pan to carefully flame, or light with a long match (watch your eyebrows!), and, once the flames subside, add ¼ of a teaspoon of paprika, the crème fraîche and parsley, then toss together.
  5. Loosen with a splash of boiling water to a saucy consistency, and season to taste with sea salt and black pepper.
  6. Divide between plates, sprinkle over a little paprika, and serve with fluffy rice.