These days there seems to be more and more of a choice of wild mushrooms in the supermarkets. They are not always stored and displayed as I think they should be — I don’t like sweaty mushrooms in plastic containers — but I’m sure things will get better. Even as a chef I am surprised to see changerelles and black trumpets popping up throughout the year, as well as the more predictable cremini, shiitake, morel, button and oyster mushrooms. There is a lot of choice.
| Yield: | Serves 4 |
Ingredients
- 9 – 11 ounces mushrooms (I would probably buy around 14 ounces of mushrooms, as you have to trim a bit off)
- 3 tablespoons olive oil
- 1 clove of garlic, finely chopped
- 1 – 2 small dried red chillies, pounded or very finely chopped
- salt and freshly ground black pepper
- juice of 1/2 lemon
- 1 pound pappardelle
- a small handful of grated Parmesan cheese
- 1 handfully of fresh flat-leaf parsley, roughly chopped
- 2 ounces unsalted butter
Instructions
- Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half. Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then 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). Continue to fry fast for 4-5 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 from the pan, and sprinkle with a little extra parsley and Parmesan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 651 |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 19 g |
| Cholesterol | 33 mg |
| Sodium | 543 mg |
Reviews
Excellent. I made a couple of changes: I used bacon fat to cook the mushrooms. I hate when recipes tell you to add garlic so early, as I think the residual heat cooks chopped garlic adequately. If I had added the garlic when it says to in the recipe and then continued to cook on high heat, I think the garlic would have been burnt. I transferred the pasta to the mushrooms using a slotted spoon to make sure that some of the cooking water went into the sauce.
Like everyone has said, must at least put in 4 more ounces of mushrooms. But good flavour overall.
Good and light pasta, BUT definitely reduce the amount of pasta, and/or significantly increase the amount of mushrooms. Would use somewhere around 16oz of mushrooms
I think the ingredients are the real star and the recipe is just okay. As others have noted, I increased the mushrooms and other ingredients relative to the pasta. Don’t be afraid to add more salt to bring out the flavors. Mushrooms need the compliment of garlic, oil and salt.
This is the tastiest mushroom recipe I have ever had. It was absolutely delicious. I doubled the wild mushrooms as suggested. Next time I will add even more, since they do cook down quite a bit. We are having the leftovers tonight and I can’t wait.
I just got done eating this dish and over did it, I couldn’t stop! It was so good. Local grocer didnt have papperdelle so I had to sub with fetticini. So good!
Absolutely delicious. I agree with other’s comments.. use only the highest quality ingredients. It is simple recipe… and oh so flavourful. I used king mushrooms along with shitake, cremini and others. Will be making this again and again.
Delicious. This recipe is so simple that top quality ingredients are the key to the flavor: organic portobello mushrooms, fresh parsley, and freshly grated parmagiano regiano. I think the butter is unnecessary and added the cheese only on top of the final dish to keep a lightness to the sauce. I also used a touch more EVOO than called for – the sauce goes further as a result.
Easy to make. Lacks flavor.
This is a deliciously,creamy sauced Pasta and Mushrooms Goodness.Add “Rocket” w/Dressing.{Wild Lettuces}.Have had several Times.Please,Only if Enjoy Mushrooms.Be sure when using “wild” mushrooms as Chef Jamie has requested here.Also,if cannot find reasonably priced,there are Cremini,Portobello.Anoki.Anything except Button.Add what ever You enjoy.We grated Cheeses as well.