Photo: Pappardelle with Mixed Wild Mushrooms Recipe
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.
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.
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By mollybrownusa_1...
Huntington Beac...
on November 30, 2012
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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!
By Sandra in the K...
on November 05, 2012
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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.
By Dante's Fork
on May 08, 2012
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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.
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