08 Nov Pappardelle with Mixed Wild Mushrooms
It’s got lemons, it’s got mushrooms, it’s easy, it’s delicious… check out this wicked repost from Jamie Oliver! A seriously amazing go-to recipe.
9 – 11 ounces mushrooms
3 tablespoons olive oil
1 clove of garlic, finely chopped
1 – 2 small dried red chilies, pounded or chopped, or chili flakes
salt and pepper
juice of 1/2 lemon
1 pound pappardelle
parmesan cheese, grated
1 handful parsley, chopped
2 ounces butter
Slice the mushrooms thinly. Put the olive oil in a very hot frying pan and add the mushrooms. Fry, tossing once or twice, then add the garlic, chili, and a pinch of salt. Fry for 4-5 minutes, tossing regularly. Then turn the heat off and add lemon juice. Toss, and add salt and pepper to taste.
Add the cooked pasta to the mushrooms, and the parmesan, parsley, and butter. Toss, serve, and sprinkle with parsley and more parmesan.