Pappardelle with Mixed Wild Mushrooms

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Adding the mushroom water at the end allows the pasta to soak up even more mushroom flavour (hence cooking 1 minute short of al dente)

Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Dietary guidance: v n 

Tags: main · pasta · mushrooms ·

Ingredients

2 pkgs dried wild mushrooms
3 tbsp olive oil
1 clove garlic, finely chopped
1-2 small dried red chilies, pounded or finely chopped (optional)
Pinch of salt and pepper
Juice of ½ lemon
1 lb pappardelle (linguine works well also)
Small handful of grated Parmesan
1 handful Italian parsley, rough chopped
2 oz unsalted butter

Method

Place dried mushrooms in a bowl with three cups of water. Allow 20 minutes for mushrooms to rehydrate. Once rehydrated, remove mushrooms from water and chop roughly. Keep the water and strain into another bowl with a coffee filter to remove dirt.

Put 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 chili with a pinch of salt. 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 (ideally, I like to go about 1 minute short of al dente). Add to the mushrooms, with the parmesan, parsley and butter. Add ½ cup of mushroom water and toss gently, coating the pasta with the mushrooms and their flavour. Cook down until mushroom water is absorbed. 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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