Bolete Pasta ‒ Tattipasta

Looks like this is going to be a terrific mushroom year so I'll be probably posting a lot of mushroom recipes. Boletes (tatit in Finnish) are among my favourites: easy to identify and always tasty. They're pretty safe even for a beginner like me since there's only one common bolete you shouldn't pick (Tylopilus felleus) and even that one isn't poisonous, just bad tasting. The only problem is all kinds of maggots love them too. You have to pick them very young if wanting to keep the meal vegan. I had to throw away my first catch since I picked individuals too big and didn't remove all holey parts on the spot. The next day they were all swarming. This time I was wiser.

A creamy pasta dish is definitely something that makes justice to their delicate taste. I used punikkitatti (Leccinum) and kangastatti (Suillus variegatus) the flesh of which turns strikingly blue in contact with air.

- 2 dl fresh boletes or 1 dl dried ones (clean and sliced)
- 250 g dark pasta
- 1 onion
- 1 apple
- 2 dl soy yogurt
- 2 tablespoons mayonnaise (I use a market brand, X-tra)
- 1 tablespoon margarine (I use Keiju 70%)
- 1 small bunch of parsley
- 2 cloves of garlic
- black pepper
- salt

Cook the pasta in salty water. Mince the onion and fry it in margarine. When the edges start to acquire colour, add the mushrooms and the apple, also chopped. Sauté them lightly. When the apple starts to be mushy, combine with the pasta. Add everything else and stir couple of times.

Enjoy with white wine.

Nutritional values / 982 g:
energy 1701 kcal
fat 31 g
protein 59 g
carbohydrates 192 g
fiber 24 g