Pappardelle with Mixed Wild Mushrooms (2)

Over the past few weeks my local greengrocer Pawsons in Bishopston has on several occasions offered wild and/ or exotic mushrooms at a very reasonable price, leading me to purchase them at least once a week while in season. These have included Blewits, Ceps, Chanterelles, Pieds de Moutons and Trompettes de Mort . This is a recipe I keep returning to, from Jamie Olivers first book ” The Naked Chef” published in 1999. I have adapted it here for two people. Simple but delicious.

Pappardelle with Mixed Wild Mushrooms (2)
Print Recipe
Servings
2
Servings
2
Pappardelle with Mixed Wild Mushrooms (2)
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
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.
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