An autumnal pasta dish.
Pasta with wild mushrooms, gorgonzola and endive (serves 2)
Inspired by a recipe in Allerhande
200 g spaghetti
200 g wild mushrooms, cleaned, sliced if large
knob of butter
salt and pepper
150 g gorgonzola, in cubes
1 tbsp chopped flat-leaf parsley
3-4 heads of endive
splash of lemon juice
Prepare the endives. Remove outer leafs, cut in half, cut out the hard/bitter heart.
Cook pasta according to the instructions on the packet/by your preferences.
Place the endive in a large pan on medium heat, turn occasionally and leave to cook until soft and slightly caramelized. Season with salt and a splash of lemon juice.
Meanwhile, sauté the mushrooms in a frying pan in a knob of butter, until golden and cooked. Season with salt and pepper. Mix with the pasta, parsley and gorgonzola. Serve with the endives.
To make this dish truly vegetarian, use a blue cheese that is suitable for vegetarians.