Pappardelle con funghi

Lots of mushrooms were hiding on the bottom… mmmm….

Lo amo i funghi ! They’re so photogenic and delicious! My sister-in-law Kathy and I share a love of fungus photography.  Family members are always frustrated with my vacation photos because they’re all of fungus and mosses… and a few of Chris, but not me.

Anyway, I ordered 4 packages of mushrooms (2 shitake, 2 chanterelle) and couldn’t wait to make this. I also ordered fresh pappardelle pasta from Fresh Direct. Yay fresh pasta!
I used Jamie Oliver’s recipe. Never a reason to modify his incredible recipes. He keeps everything so simple but everything tastes so amazing. Really makes you appreciate good, fresh food. That said, I didn’t use the red chilies (didn’t have them and Chris can’t have spice anyway).  This delicious dish serves 4 unless Chris is eating with you, then it serves 2.5  🙂

J.O. also had the great tip to buy 14 oz of mushrooms so that after cleaning and trimming it’s down to 9-11 oz (most packaged mushrooms come in 3.5 oz containers so buy 4 packages).

9-11 ounces mushrooms, cleaned and sliced (I used shitake and chanterelle this time)
3 tbsp evoo
1 clove garlic, finely chopped
1-2 small dried red chilies, pounded or very finely chopped (didn’t use this)
salt and pepper
juice of 1/2 lemon
1 pound pappardelle pasta (fresh!)
small handful grated parmesan (I used pecorino romano, less than a small handful)
handful fresh flat leaf parsley, roughly chopped
2 oz unsalted butter (1/2 stick)

Put pasta pot on stove to bring water to a boil (while you do this prep work and cooking).
Brush off and trim mushrooms, sliced (tear chanterelles in half). Put evoo in very hot frying pan (I used a large nonstick skillet) and add the mushrooms. Fry fast, tossing once or twice, then add garlic and pinch of salt. Continue to fry fast for 5 minutes, tossing regularly. Turn heat off and squeeze in lemon juice. Toss and season to taste.
While cooking mushrooms, cook pasta to al dente, 3-5 min for fresh pappardelle. Drain and add to mushrooms. Add parsley, cheese and butter. Toss gently co coat the pasta. Serve with extra cheese.


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