Fettuccine ai Funghi

Getting back to school after such a long break can be a little difficult.

Dinners this week have been and will be easy. Last night I cooked a favourite Jamie Oliver pasta dish, adapted only slightly from 'The Naked Chef'. I love to make this when the new season mushrooms start appearing at the farmers markets.

(You will see from the pictures, we had only spaghetti in the cupboard and button mushrooms in the fridge. Sometimes we don't eat as glamorously as we would like)

This is a delicious and simple meal, especially if you make it with a mixture of wild mushrooms and serve it with homemade fettuccine or pappardelle, just as I have written below. But if you don't have that, it makes a very yummy Tuesday night meal out of spaghetti and button mushrooms that can be found at the corner shop.



Fettuccine with Wild Mushrooms

Fettuccine ai Funghi

• 350 grams mixed wild mushrooms (sliced and torn)
• 3 tablespoons olive oil
• 2 clove garlic (finely chopped)
• 1 teaspoon dried red chilli flakes
• salt and pepper
• 1/2 lemon (juiced)
• 455 grams fettuccine, pappardelle or spaghetti
• a handful grated parmesan cheese
• 1 handful parsley (roughly chopped)
• 55 grams unsalted butter

to serve

• 2 tablespoons parsley (roughly chopped)
• grated parmesan cheese

Cook the pasta in boiling, salted water until al dente. When the pasta is almost cooked, heat the olive oil in a frying pan to very hot. Add the mushrooms and let them fry fast, tossing once or twice, add the garlic and chilli with a pinch of salt, it is important to season the mushrooms to bring out the flavor. Continue to fry fast for 4 to 5 minutes, tossing regularly. Remove from the heat and add the lemon juice. Season to taste.

Drain the pasta and add it to the mushrooms. Add the Parmesan, parsley, and butter and toss gently. Transfer to a serving dish and sprinkle with the extra parsley and parmesan cheese. Serve immediately.