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Serves 4
9-11oz mushrooms (I would probably buy around 14 oz 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 chilies, pounded or very finely chopped
Salt and freshly ground black pepper
Juice of ½ lemon
1 lb pappardelle
A small handful of grated Parmesan cheese
1 handful of fresh flat-leaf parsley, roughly chopped
2 oz unsalted butter
Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Slice the mushrooms thinly, but tear girolles, chantererlles 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 important to season mushrooms lightly, as a little really brings out the flavor). 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 flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.
The Naked Chef p56
Jamie Oliver
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1st Keep
 janetlsanders
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