PAPPARDELLE WITH WILD MUSHROOMS
Steps:
- Brush off dirt from the mushrooms and slice thinly. In a very hot frying pan, add the olive oil, then the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and red pepper flakes with a pinch of salt (season lightly, Jamie instructs, as a little 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. 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.
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dja mel
[email protected]I'm not a big fan of mushrooms, but I'm willing to try this recipe because it looks so good.
Godey2u
[email protected]This dish looks amazing! I can't wait to try it.
Sladesterr
[email protected]I would love to try this recipe, but I don't have any wild mushrooms. Can I use regular mushrooms instead?
Sarfaraz Hossain
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Bdid Biss
[email protected]I'm not sure what went wrong, but my dish didn't turn out very well. The sauce was too watery and the mushrooms were tough.
Farah Shamim
[email protected]I didn't have any pappardelle pasta, so I used spaghetti instead. It worked out fine.
ibrahim abiola
[email protected]The pasta was overcooked. I would recommend cooking it for a shorter amount of time.
X Squad
[email protected]The sauce was too thin. I had to add some cornstarch to thicken it up.
Abbas Baprani
[email protected]This recipe is a bit bland. I would recommend adding some additional spices or herbs to taste.
Dwight
[email protected]I'm allergic to mushrooms, so I substituted them with zucchini. The dish was still very good, but I would have preferred it with mushrooms.
Priscilla Henderson
[email protected]I made this dish with some leftover chicken and it was delicious. The chicken added a nice protein boost to the dish.
MD Russell Khan
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The sauce was so creamy and flavorful that it masked the mushroom flavor.
falon pattani
[email protected]I would definitely recommend this recipe to anyone who loves mushrooms and pasta.
Tshepiso Tsoene
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a truly delicious dish.
Kenzey Stewart
[email protected]I made this dish for a dinner party and everyone loved it. I received so many compliments.
Hafsa Farooq
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Linus Ketimu
[email protected]I wasn't sure if I would like the combination of mushrooms and pappardelle, but I was pleasantly surprised. The flavors worked really well together.
Nijah Areale
[email protected]The pappardelle pasta was cooked perfectly. It was al dente and had a great texture.
Sheraz Khan5
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Aphelele Rasi
[email protected]This dish was a hit with my family! The mushrooms were so flavorful and the sauce was creamy and delicious. I will definitely be making this again.