Pappardelle with Mixed Wild Mushrooms Recipe

Name: Pappardelle with Mixed Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 - 11 ounces mushrooms (I would probably buy around 14 ounces of mushrooms, as you have to trim a bit off); 3 tablespoons olive oil; 1 clove of garlic, finely chopped; 1 - 2 small dried red chillies, pounded or 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; 2 ounces unsalted butter

Servings: persons

1
Brush off any dirt from the mushrooms with a pastry brush or a dish towel.
2
Slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half.
3
Put the olive oil in a very hot frying pan and add the mushrooms.
4
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).
5
Continue to fry fast for 4-5 minutes, tossing regularly.
6
Then turn the heat off and squeeze in the lemon juice.
7
Toss and season to taste.
8
Meanwhile cook the pasta in boiling salted water until al dente.
9
Add to the mushrooms, with the Parmesan, parsley and butter.
10
Toss gently, coating the pasta with the mushrooms and their flavor.
11
Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 9 - 11 ounces mushrooms (I would probably buy around 14 ounces of mushrooms, as you have to trim a bit off), 3 tablespoons olive oil, 1 clove of garlic, finely chopped, 1 - 2 small dried red chillies, pounded or very finely chopped, and more.

Yes, Pappardelle with Mixed Wild Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pappardelle with Mixed Wild Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions