Wild Mushroom Pappardelle

Name: Wild Mushroom Pappardelle
Ingredients: 16 ounces mushrooms; 3 tablespoons olive oil; 1 clove of garlic, finely chopped; 2 small dried red chillies, 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; 1 ounces unsalted butter; Add Checked Items To Grocery List

Based on Jamie Oliver's recipe.

Ingredients

Makes

16 ounces mushrooms
3 tablespoons olive oil
1 clove of garlic, finely chopped
2 small dried red chillies, 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
1 ounces unsalted butter
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Preparation

Brush off any dirt from the mushrooms with a [pastry brush](http://www.foodterms.com/encyclopedia/pastry-brush/index.html) or a dish towel. Slice the mushrooms thinly, but tear girolles, [chanterelles](http://www.foodterms.com/encyclopedia/chanterelle/index.html) and blewits in half.

Cooking

Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice,
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.
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.