St. George’s, ramsons and red-leaved dandelion pasta with Hosta icicles

Earlier this week with little time to make dinner this was the unlikely result: St. George’s, ramsons and red-leaved dandelion leftover pasta with Hosta icicles in Japanese dip. 
Earlier in the day I had noticed a patch of St George’s Mushroom / vårfagerhatt (Calocybe gambosa) in the same spot it had turned up for the first time 3 years ago (see St. George’s Mushroom). They were then stir-fried with ramsons (ramsløk) and red-leaved dandelion (Taraxacum rubifolium) and some left-over wholewheat spelt pasta and were served with fried egg on home made garlic toast with a few prawns and some blanched Hosta “Big Daddy” shoots (Hosta icicles) as a side salad with an olive oil /soy sauce dip and the last bottle of St. Peter’s organic pale ale.  LIFE IS GOOD!