Spaghetti with Wild Mushrooms

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Rated 5 stars out of 5
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  • Read 13 Reviews
Total Time:
25 min
Prep
15 min
Cook
10 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 9 to 11 ounces (250 to 300 grams) wild mixed mushrooms (I would probably buy around 14 ounces (400 grams) mushrooms, as you have to trim a bit off)
  • 3 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 1 to 2 small dried red chiles, pounded or very finely chopped
  • Salt and freshly ground black pepper
  • 1/2 lemon, juiced
  • 1 pound (455 grams) dried spaghetti
  • A small handful grated Parmesan
  • 1 handful fresh parsley, roughly chopped
  • 2 ounces (55 grams) unsalted butter

Directions

Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Slice the mushrooms thinly, but tear any larger mushrooms, like 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 chile with a pinch of salt (it is very important to season mushrooms slightly, as it really brings out the flavor). Continue to fry fast for 4 to 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. Drain and 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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Newest Ratings and Reviews

Read all 13 reviews

  • on October 29, 2012

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    Made this using only cremini and white button mushrooms and it was delicious! A little porcini oil at the end put it over the top! Served with toasted garlic bread and a light salad in vinaigrette and Pinot Grigio........perfection on a plate!

    people found this review Helpful.
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  • on March 15, 2012

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    stirred in the butter along with 2 tbsp tomato puree in with the fried mushrooms, tossed it, mixed in spaghetti al-dente and topped it with parsley and black pepper. Awesome!!

    people found this review Helpful.
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  • on July 05, 2011

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    Broiling the mushrooms with the chili peppers, garlic, S+P tossed with truffle oil after cooking in the oven. Fettuccine added to the mix. This dish is going to be awesome!

    people found this review Helpful.
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