I’ve been gone for a while. We all need to switch off once in a while and take a deep breath. After 17 months straight without a proper vacation I felt I needed to escape everything. So I did. I found my peace while traveling with my wolfdog Maya through various locations in Czech Republic and I loved every bit of it.
I started a small project called Travel with Maya that allows me to travel with my wolfdog anywhere and you know what? As much as I wanted to “switch off” I never really did. I worked even during my so called vacation time, creating new concepts and developing new recipes. Ha! Surprising, right? 😉 Needless to say, I lived it to the fullest.
One beautiful rainy morning I was hiking with Maya and after an hour we got into deep forest. There was a slight fog still hanging above the ground and the place looked magical. The serenity of it was captivating and all I could think of was how happy I feel I’m reconnect with nature again. So… Can you imagine what was I supposed to when I found a mushroom heaven just around the tree? 😉 My jacket served as a bag, my backpack served as a bag and my sweater served as a bag :))
Came back to cabin with this treasure, look..
I started thinking what dish would represent Šumava, its mountains and forests and its wilderness. And I took the freshest of the freshest and prepared a “Mushroom ragout with Šumava’s dried meat and shallots”. What a way to celebrate fresh mushrooms…
Mushroom ragout with Šumava's dried meat & shallots
Total Time: 30 minutes
Number of servings: 2
- 200 grams fresh mushrooms (porcini)
- 50 grams Šumava's dried meat (you can switch for prosciutto)
- 200 grams pasta
- 2 shallots
- 2 cloves garlic
- 3 tablespoons olive oil
- 1,5 dl dry white wine
- 200 ml cooking cream
- handful grated parmesan cheese
- salt and pepper to taste
- Boil pasta al dente and set aside.
- Chop fresh mushrooms, shallots and garlic cloves and roast on a pan over a heated olive oil.
- Add sliced dried meat and let roast for a minute.
- Once mushrooms, shallots, garlic and dried meat start catching colour, add white wine and simmer over a lower heat. Make sure you let the wine completely evaporate.
- Add cooking cream, simmer for a minute and add cooked pasta.
- Mix well, season with salt and pepper and serve with grated parmesan cheese on top.
The recipe is fairly simple and it will certainly give you energy for all those 20 km hikes :)) In case you were curious how we enjoyed our time in the iceberg Laka lake area, you can read the post about it on Travel with Maya.
Let’s take a moment to appreciate what nature gives us and let’s try to give back, in one way or another.