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.
Ingredients
- 200 g mixed wild mushrooms
- 2 tbsps olive oil
- 1 clove garlic finely chopped
- 1 small dried red chilli very finely chopped
- salt & freshly ground black pepper to season
- juice of half a lemon
- 200-250 g pappardelle
- small handful freshly grated parmesan
- handful fresh parsley roughly chopped
- 1 oz unsalted butter
Servings:
Instructions
- Brush off any dirt from the mushrooms with a pastry brush then slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half.
- 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.
- Add the garlic and chilli with a small pinch of seasalt. Continue to fry fast for 4-5 minutes, tossing regularly.
- Turn off the heat and squeeze in the lemon juice. Season to taste with black pepper and more salt if needed.
- Meanwhile cook the pappardelle according to packet instructions in boiling salted water until al dente. Drain.
- Add the pasta to the mushrooms with the butter and most of the parsley and parmesan. Toss gently, coating the pasta with the mushrooms.
- Serve, scraping out all the last bits of mushrooms from the pan and scattering over the remaining parsley and parmesan.
Share this Recipe
Powered byWP Ultimate Recipe