Spaghetti Bolognaise with Hand-picked Chanterelle Mushrooms
Here is a collection of photos documented during my weekends spent in Poitiers, France during my year abroad. On Saturday, the family I was staying with would invite me to join them in their regular Mushroom picking in the forest. Walking through the trees, leaves and breathing in the cold, fresh air was such a nice break from everything. Chris would teach me which mushrooms were poisonous and which were the ones we could eat and Marie and I would thoroughly search under logs and leaves to check if we'd found the right ones. "Où sont les champignons?! Où sont les champignons!? I would chant as we marched through the forest together." When we got home, we'd admire our collection of mushrooms, wash them and leave them to dry before cooking them. The yellow mushrooms that we used in the Bolognaise sauce are called Chanterelle mushrooms and are wild and bright yellow in colour.
They can easily be mistaken for some poisonous types so be careful if you ever go Mushroom picking. This Spaghetti Bolognaise was the best that I've ever eaten and all credit goes to Chris here. It consists of chopped carrots, onions, tomatoes, a paste made from crushed garlic, tomato purée and tinned tomatoes, lots of parsley when cooking the mushrooms and some patience. It's better to cook the sauce on a low heat over 30 - 40 minutes et voilà! Serve with Aldente spaghetti pasta to some hungry guests. I am certain they'll be back for seconds.