Olive Magazine

MODERN VEGAN

Creamy wild mushroom pici

45 MINUTES + SOAKING | SERVES 4 A LITTLE EFFORT

PICI PASTA

‘00’ flour 120g
strong white bread flour 270g, plus extra for coating
olive oil 2 tbsp
fine sea salt 1½ tsp

CREAMY WILD MUSHROOM SAUCE

80g, soaked in just-boiled water for 1 hour30g50g½, finely chopped2 cloves, crusheda pinch5 tbsp (check it’s vegan)

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