Fettucine with Karljohan bolete - The king of Mushrooms

The enchanting forests of Scandinavia are not just a sanctuary for the soul but a treasure trove for the forager. One of the most prized finds is the Karl Johan Bolete, known to the world as the king of mushrooms—Bolete Edulis. But what to do once you've struck gold in the forest? Here's a recipe that elevates the humble mushroom to its rightful royal status, combining it with fettuccine, crisp broccoli, and peas. A sprinkle of parsley and some mature cheddar shavings make this a dish fit for a king—or a hungry forager!

Ingredients:

• 300g fettuccine pasta

• 2 cups of Karl Johan bolete mushrooms, cleaned and sliced

• 1 cup of broccoli florets

• 1 cup of green peas (fresh or frozen)

• 2 cloves garlic, minced

• 1 medium shallot, diced

• 3 tbsp unsalted butter

• Salt and pepper to taste

• 1/2 cup of mature cheddar cheese, shaved

• Fresh parsley, finely chopped for garnish

Instructions:

Prepare the Ingredients:

1. Begin by cleaning your Karl Johan bolete mushrooms using a brush to remove any dirt or forest debris. Slice them.

2. Wash the broccoli florets and cut them into bite-sized pieces.

3. If using fresh peas, shell them. If using frozen, allow them to thaw slightly.

   Cook the Pasta:

4. Boil a large pot of salted water.

5. Add the fettuccine and cook according to package instructions until al dente.

6. Drain, reserving a cup of pasta water for later, and set aside.

   Sauté the Vegetables:

7. Melt 1 tablespoon of butter in a large skillet over medium heat.

8. Add the minced garlic and diced shallot, cooking until they turn translucent and release their aroma.

9. Add the sliced Karl Johan bolete mushrooms and cook until they release their liquid and soften.

10. Toss in the broccoli florets and sauté until they brighten in color and maintain a slight crunch.

11. Add the green peas and cook for an additional 2-3 minutes.

    Unite the Ingredients:

12. Reduce the heat and add the remaining butter to the skillet, melting it into the vegetable and mushroom mix.

13. Add the cooked fettuccine pasta, stirring everything together. If the mixture seems too dry, add a splash of reserved pasta water.

14. Season the dish with salt and pepper according to your taste.

    Add the Final Touches:

15. Divide the pasta into serving bowls.

16. Sprinkle over some freshly chopped parsley.

17. Garnish with shavings of mature cheddar cheese.

Whether you've foraged your Karl Johan boletes or found them at a local market, this fettuccine dish promises a hearty, comforting meal that echoes the wonder and complexity of a Scandinavian forest. Dig in and enjoy your foraged feast!