Ingredients
- 14 ounce mushrooms
- 3 tablespoon olive oil
- 1 clove garlic, finely chopped
- 1 pound dried tagliatelle
- 1 pound handful of fresh parsley, roughly chopped
- 2 ounce unsalted butter
Preparation
Baking Directions:
Brush off any dirt from the mushrooms with a pastry brush or a tea-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 chili with a pinch of salt (it is very important to season mushrooms slightly, as it really brings out the flavour).
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 flavour.
Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.
