food & drink: spaghetti, pine mushrooms and bacon

My mum disappered on a day trip last weekend to Creswick, a small town a bit over 100 kilometres north of Melbourne.  There a friend of hers took her mushroom picking, armed with a knowledge of what was good and what was bad from a mushroom picking course she had taken.  Mum returned with a basketful of pine mushrooms, some of which she kindly donated to us.

Late one evening, after an exhausting day, we decided to try out the pine mushrooms and a simple spagetti dish.  We melted a huge chunk of butter, added a small packet of bacon, about 6 or 7 pine mushrooms (sliced) and, when the pasta was cooked, stirred it through with some of the leftover pasta water, parmesan cheese and fresh parsley from the garden.  Delicious!