Spaghetti with Wild Mushrooms

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Spaghetti with Wild Mushrooms

 

 

9 to 11 ounces wild mixed mushrooms (I would probably

buy around 14 ounces 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 dried spaghetti

A small handful grated Parmesan

1 handful fresh parsley, roughly chopped

2 ounces unsalted butter

 

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.

 

 

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

 

 

 

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