A Toast to Boscaiola

With its Italian origin, boscaiola is a simple and delicious dish to prepare. It gained its name from the ‘woodsman’ who forged the porcini mushrooms from the lush forests of Tuscany and Emilia-Romagna. The combination of the earthy mushrooms, aromatic herbs, and savory sauce creates a delightful harmony of flavors that is sure to please any palate. So next time you’re in the mood for a comforting and flavorful meal, try your hand at preparing boscaiola. You will not only enjoy a taste of the Italian woods but also experience the joy of creating a dish that celebrates the simplicity and beauty of nature.

Recipe

• Wipe 500 g (1lb) porcini or button mushrooms with a damp paper towel. Finely slice the mushrooms, stems and all.

  
  

• Heat 2 tbsp of olive oil in a large pan. Add 1 chopped onion, and cook over medium heat until golden. Add 2 crushed gloves of garlic, stir around so as not to burn, and let cook for 1 minute more.

  
  

• Add the mushrooms, 1/4 tsp of salt and pepper, and 1 can of crushed tomatoes (13 oz) 822 g. ; reduce the heat and let simmer for 15 minutes. Stir in 2 tbsp of flat leaf parsley.

  
  

• Cook the fusilli according to the packet instruction.

  
  

• When the pasta is done, drain the water and transfer to a decorative dish and add the sauce on top. Garnish with a sprig of basil. Serves 4.