1 handfully of flat-leaf parsley fresh roughly chopped
1 clove garlic finely chopped
0.5 juice of lemon
9 ounces mushrooms I would probably buy around 14 ounces of mushrooms, as you have to trim a bit off
3 tablespoons olive oil
1 pound pappardelle
1 small handful parmesan cheese grated
4 servings salt and pepper black freshly ground
2 ounces butter unsalted
Equipment
frying pan
kitchen towels
pastry brush
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.
