Roasting chestnut mushrooms gives them a deep rich (‘umami’) flavour. Twenty minutes in the oven is all they need. Spaghetti or linguine is the best choice for pasta. Once the mushrooms have roasted they are sliced then you toss in finely shopped spring onions, garlic paste and some fresh tomatoes, and some cheese – all done.
10 chestnut mushrooms
Salt and pepper
4 spring onions
6 small well flavoured tomatoes
150 g spaghetti
Generous squeeze of garlic paste
75g grated parmesan cheese
Preheat the oven to 190 c. Use your hands to rub the oil gently around the mushrooms then spread them out on a baking tray, stalks upwards. Sprinkle them with salt and pepper and put them in the oven. Trim the spring onion roots away then fine chop the green and white parts. Drop the tomatoes into boiling water for 60 seconds, cool them and slip off the skins. Cut them in half. Retrieve the roasted mushrooms and slice them carefully, preserving as much of the delicious juice as you can.
Meanwhile, boil the pasta in salted water and drain it when it gets to the al dente stage, reserving a little of the pasta water, Return it to the pan. Add the mushrooms, chopped spring onions, garlic paste and halved tomatoes. Sprinkle in half the grated parmesan and turn the pasta gently so that the mushroom mixture is well distributed. Turn it into warmed deep bowls and offer more cheese at the table.