Pappardelle with Mixed Wild Mushrooms (2)
Servings
2
Servings
2
Ingredients
Instructions
  1. Brush off any dirt from the mushrooms with a pastry brush then slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half.
  2. Heat a frying pan until it is very hot then add the olive oil . When the oil is hot add the mushrooms and fry fast, tossing once or twice.
  3. Add the garlic and chilli with a small pinch of seasalt. Continue to fry fast for 4-5 minutes, tossing regularly.
  4. Turn off the heat and squeeze in the lemon juice. Season to taste with black pepper and more salt if needed.
  5. Meanwhile cook the pappardelle according to packet instructions in boiling salted water until al dente. Drain.
  6. Add the pasta to the mushrooms with the butter and most of the parsley and parmesan. Toss gently, coating the pasta with the mushrooms.
  7. Serve, scraping out all the last bits of mushrooms from the pan and scattering over the remaining parsley and parmesan.