Pappardelle with Mixed Wild Mushrooms

Recipe courtesy of The Naked Chef, Jamie Oliver, Hyperion

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
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Level:
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Yield:
Serves 4

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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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Comments & Reviews

recipe Pappardelle with Mixed Wild Mushrooms
francesca madison, WI 08-22-2009
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great summer pasta dish!
Rated: 5 stars out of 5

I loved this recipe! I added a little white wine instead of lemon for acidity and added a tiny little bit of lemon zest to... heighten the flavors! Awesome!Read more
recipe Pappardelle with Mixed Wild Mushrooms
Kim Longmont, CO 05-26-2007
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Mushroom Madness
Rated: 5 stars out of 5

If you are a mushroom lover, this is THE recipe. If you have a local mushroom grower at your farmers' market (as we do in... Boulder, CO) you can really go crazy! I agree with Katie from Sherman Oaks, cut back on the pasta per serving, or use fettucine. Pappardelle is a thick, wide noodle, and needs more sauce than this recipe makes.Read more
recipe Pappardelle with Mixed Wild Mushrooms
Suzanne Huntington Beach, CA 04-03-2007
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We loved it!
Rated: 5 stars out of 5

We were craving a mushroom/pasta dish and this hit the spot! I love pappardelle, and the aromas that exuded from the sauteed... mushrooms were amazing. Super simple, quick and you can mix and match different types of mushrooms based on what you like. We only added one dried chili to tone down the heat. This dish is going into a regular rotation in this house, recommended!Read more
recipe Pappardelle with Mixed Wild Mushrooms
James Danville, CA 03-03-2006
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Easy Peasy?
Rated: 5 stars out of 5

This recipe requires planning to have the various ingredients ready at the same time for combining together. When you get it... right you'll know it.Read more
recipe Pappardelle with Mixed Wild Mushrooms
Katie Sherman Oaks, CA 01-13-2006
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Noodles w/wild mushrooms
Rated: 4 stars out of 5

I think that the recipe should have 16 ounces of mushrooms vs. the 14 ounces. I also think it would be better to add an extra... dried hot pepper & double the butter w/the 16 oz of noodles. I will definitely make it again but w/my added amounts. If you stick to the recipe with the amounts of the ingredients I think you should cut your noodles to 3/4 to 1/2 of the amount in the original recipe.Read more
recipe Pappardelle with Mixed Wild Mushrooms
AMY New York, NY 08-17-2004
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Really Easy
Rated: 5 stars out of 5

Just need to remember to reserve some of the pasta liquid so the pasta doesn't stick together. I love it with Chanterell... mushrooms.Read more