Farfalle with Saint George’s Mushroom, Oregano and Pancetta
Nearly the end of the season for the Saint George’s Mushroom (at least, where we live). So far it’s been a great year for this mushroom and the Fairy Ring Mushroom. Unfortunately, it’s been a poor year for another of our spring favourites: the morel.
Saint George’s Mushroom have a strong, not very pleasant aroma (it disappears when you heat the mushrooms) and a long lasting, earthy taste. Famous chef, author and mushroom expert Jane Grigson wasn’t a fan. In her classic book The Mushroom Feast she wrote “I have omitted one or two which our mushroom books follow each other in praising too highly. One of these is the Saint George’s Mushroom.” Obviously, we humbly disagree with her. It’s a bit of a puzzle to find the right combination of ingredients when one is the Saint George’s Mushroom but isn’t that part of the fun?
Earlier we wrote about an omelette with Saint George’s Mushroom and a starter with udon. This recipe is a combination of fat, moist, slightly sweet pancetta and earthy mushrooms, with the egg sauce and the oregano making it into a delicious dish.
We matched the rather intense flavours with a Pinot Noir, made by La Cour Des Dames. In general you’re looking for a red, medium bodied wine with aromas of berries, floral notes and delicate wood. The tannins should be soft or well-integrated.
What You Need
- 100 grams of Saint George’s Mushroom
- 100 gram of Pancetta (slab preferred)
- Fresh Oregano
- Two eggs
- Freshly grated Parmesan Cheese
- Black Pepper
What You Do
Start by cleaning the mushrooms with kitchen paper. Slice. Dice the pancetta. We used pancetta produced by Fumagalli. Sustainable, organic, ecological etcetera. Use a heavy iron skillet and fry the pancetta on medium/high heat. No need to add olive oil. When nicely coloured transfer the pancetta to a plate, remove most of the fat and gently fry the mushrooms. After a few minutes transfer the pancetta back to the pan. Add fresh oregano leaves, bigger ones shredded. Add the farfalle to a pan of boiling water and cook until al dente. In the meantime, beat two eggs and add some parmesan cheese. When the farfalle is ready, taste the mixture in the pan, perhaps add some extra oregano and transfer the farfalle to the pan. Wait for a minute or so until the excess water has evaporated. Move the pan away from the heat, add the egg mixture and combine (like you would do with Spaghetti Carbonara). Add black pepper and some extra Parmesan cheese before serving.