Pappardelle With Mixed Wild Mushrooms
- Reviews 2
Ready In: 30 mins
Serves: 4
Ingredients
- 9 -11 ounces wild mushrooms
- 3 tablespoons olive oil
- 1 garlic clove, finely chopped
- 1 -2 small dried red chili, very finely chopped
- salt & freshly ground black pepper
- 1⁄2 lemon, juice of
- 1 lb pappardelle pasta
- 1⁄4 cup freshly grated parmesan cheese
- 1⁄4 cup fresh flat-leaf parsley, roughly chopped
- 2 ounces unsalted butter
Directions
- Brush off any dirt from the mushrooms and slice thinly (any girolles, chanterelles and blewits - tear in half).
- Put the olive oil in a very hot frying pan and add the mushrooms.
- Let them fry fast, tossing once or twice.
- Add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor)and continue to fry quickly another 4 to 5 minutes, tossing regularly.
- Then turn the heat off and squeeze in the lemon juice.
- Toss and season to taste.
- Meanwhile cook the pasta in boiling salted water until al dente.
- Add to the mushrooms, with the Parmesan, parsley and butter.
- Toss gently, coating the pasta with the mushrooms and their flavor.
- Serve, scraping out all of the last bits of mushroom love from the pan, and sprinkle with a little extra parsley and Parmesan.
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