Food Network: Pappardelle with Mixed Wild Mushrooms

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Pappardelle with Mixed Wild Mushrooms
Recipe courtesy of The Naked Chef, Jamie Oliver, Hyperion

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

Directions
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.